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Roasted Broccoli Salad with Walnuts & Raisins

*This recipe was adapted from The Yummy Beet

This salad makes an excellent lunch or side dish to go with dinner. To bulk it up with protein, I suggest adding avocado, sweet potato or garbanzo beans. It can be enjoyed warm or cold and can be preserved in the refrigerator for a few days. The cook time is less than 30 minutes and while the original recipe says it feeds 4, I found that it fed 2 hungry people. So feel free to double or triple the recipe if you're sharing it with friends or family. 




  • 1 head broccoli
  • 1/2 cup raw walnuts
  • 1/2 teaspoon dried oregano 
  • 1/2 teaspoon salt
  • ground black pepper, to taste
  • 3 ounces feta, crumbled 
  • 2 tablespoons raisins
  • 1 tbsp oregano olive oil 
  • 1 tbsp rosemary olive oil 


  • 4 tablespoons red wine vinegar
  • 2 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon ground nutmeg 



  1. Preheat oven to 425ºF.
  2. For the salad, toss broccoli, walnuts, rosemary and oregano olive oil, dried oregano, salt, and pepper into a bowl. 
  3. Spread in an even layer onto a pan and roast for 15 minutes
  4. Remove, add to a large bowl and cool for 5-10 minutes. 
  5. Add feta and raisins.
  6. For the dressing, combine vinegar, olive oil, garlic, and nutmeg in a bowl.
  7. Add to broccoli mixture and toss to combine.
  8. Serve immediately and enjoy. 

    Photos by Leslie Carvitto 

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