Roasted Broccoli with Tangy Feta Dressing

Winnie Abramson, ND

By Winnie Abramson, ND

I am more than a little lazy when it comes to dressings. Maybe you’ve noticed? That most of my salads are dressed with little more than lemon juice, olive oil and a sprinkling of sea salt?


So when I tried this dressing recipe from AntoniaJames over at Food52, it was a bit of a leap for me because there were so many ingredients involved. I have lots of faith in AntoniaJames, though…just take a look at all of the seriously amazing recipes she’s submitted.

So I tested the recipe, and was more than a little excited about the results. It was creamy, perfectly salty, slightly sweet and replete with herbs. A lovely combination. I enjoyed it over a simple salad of greens and fennel; it also worked well as a marinade for grilled chicken. I liked it so much I wanted to make it again. And again.

But then I ran out of some of the ingredients. So I made the slightly pared down version you see here, which I loved over simple roasted broccoli. The recipe below makes about 3/4 cup of dressing; you won’t use it all on the broccoli, so feel free to have the leftovers over any salad; it also makes a nice dip for raw veggies.

If you’ve never made roasted broccoli before you are in for a treat: roasting brings out the best in this tremendously healthy vegetable. It took only 15 minutes for it to roast to perfection in my oven, but it might take slightly more or less time in yours. Make sure to keep an eye out so you don’t over cook it…

Roasted Broccoli with Tangy Feta Dressing
Dressing inspired by AntoniaJames’ Coriander and Mint Scented Feta and Blood Orange Dressing
Serves 2

For the Roasted Broccoli:

*1 head of broccoli, preferably organic, trimmed and chopped into bite size pieces
*olive oil


1. Preheat the oven to 425 degrees. Spread broccoli out on a baking sheet. Drizzle olive oil over the broccoli.

2. Cook for 15 – 20 minutes until the broccoli is starting to brown around the edges, but is still tender. Remove from oven and set aside to cool.

For the Tangy Feta Dressing:


1/4 cup crumbled feta cheese (I used sheep milk feta)
1/4 cup plain organic yogurt
1/4 cup good quality olive oil
1 medium sized clove of garlic, peel and sliced in half
1 large handful of fresh parsley (or more to taste)
juice of 1 orange (I used a Cara Cara)
1-2 teaspoons of minced orange zest- optional
1 tablespoon pomegranate molasses (or maple syrup or honey)
pinch of sea salt, if needed


1. Combine all ingredients in a blender and process until fairly smooth. If you still have a few little chunks of feta and some large-ish flecks of the parsley, that’s fine. Taste and add a little salt, if necessary (some types of feta are saltier than others, so you may or may not need any more).

2. Place broccoli in a serving bowl and pour about 1/3 cup of the dressing over the broccoli. Toss to coat. Taste and add more dressing, if you like.


This post is linked to Weekend Herb Blogging, hosted this week by Graziana!

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