Roasted Broccoli Salad with Lemon and Pistachio

roasted broccoli salad

We’re still in that flash-pan weather zone between winter and summer, when the sun teases us all day but the cold rises with the dark. The vegetable garden is balanced at this threshold as well, still growing those hearty winter greens but putting out a few brave champions of the steadily gaining warmth. This salad embraces the in-between too—fresh, raw greens meet the roasted wintery depth of crucifers.

mustard greens

roasted broccoli

Roasted Broccoli Salad with Lemon and Pistachio

The spicy heat of the mustard greens and the peppery heat of the pea shoots are particularly well met by the creamy feta, but if you don’t have them on hand, use any green leaves that can stand up to a little heat—tender kale or broccoli rabe leaves, radish leaves, spinach. All are great contenders.

Serves 4 as a side dish


1 head of broccoli
Zest and juice of 1 lemon
1 clove of garlic
A couple scallions (or 1/3 cup onion), roughly chopped
3 or 4 tbsp olive oil
Sea salt and pepper
A pinch of celery seed and fennel seed (optional)
2 big handfuls mustard greens
A handful of pea shoots
1/4 cup pistachios, roughly chopped
1/4 feta cheese, crumbled


  • Preheat the oven to its lowest broiler setting and line a baking sheet with parchment paper.
  • Cut the broccoli into bite-sized pieces.
  • With a mortar and pestle, grind together some rough sea salt with the seeds to break them down a bit. (If you don’t have a mortar and pestle, just use the back of a spoon against your cutting board!)
  • On the prepared baking sheet, toss together the broccoli, lemon zest, and scallions with the olive oil and ground seasoning. Spread the broccoli out on the sheet—you want the florets to have breathing room so they roast and don’t steam. Slice the garlic very thinly (don’t chop!) and scatter across the top of the broccoli. This will ensure that the garlic gets direct heat and becomes nice and roasty. Roast under the broiler for about 10 to 12 minutes, stirring half-way through.
  • Meanwhile, pluck the tender leaves and tendrils of the pea shoots from the tougher stalks, and discard the stalks. Tear any larger mustard greens into bite size pieces.
  • When the broccoli has been good and roasted—but not wilty or too soft—place on a cooling rack and let some of the heat dissipate.
  • In a big salad bowl, gently mix the broccoli with the greens, lemon juice, nuts, and cheese; serve immediately.