Savory Roasted Broccoli and Pumpkin Seed Green Salad

This is a simple yet flavorful salad that's perfect for a quick and healthy lunch or dinner. The broccoli is roasted until tender and slightly charred, and the pumpkin seeds add a nutty crunch. The red onion and parsley provide a bit of sharpness and freshness, and the olive oil and lemon juice dressing ties it all together.

This recipe was inspired by a salad I had at a restaurant in the East Village a few years ago. I loved the combination of roasted broccoli, pumpkin seeds, and red onion, and I've been making it at home ever since. I've experimented with different variations over the years, but this is the one I always come back to.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 head of broccoli, cut into florets
• 1/4 cup pumpkin seeds
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the broccoli florets, pumpkin seeds, olive oil, salt, and pepper in a large bowl until well combined.
3. Spread the broccoli mixture on a baking sheet and roast in the preheated oven for 15-20 minutes, or until the broccoli is tender and slightly charred around the edges.
4. Transfer the roasted broccoli to a large salad bowl.
5. Add the red onion and parsley to the salad bowl and toss to combine.
6. Serve immediately.

Why It Works

• Roasting the broccoli brings out its natural sweetness and gives it a slightly smoky flavor.
• The pumpkin seeds add a nice nutty crunch and a boost of protein.
• The red onion provides a bit of sharpness and freshness.
• The parsley adds a bit of color and freshness.
• The olive oil and lemon juice dressing is simple but flavorful, and it ties all the ingredients together.