Broccoli Orange Salad

A simple & quick broccoli preparation with a unique presentation. The citrus compliments the earthy broccoli & rich pine nuts. Delicious served slightly warm from the oven or cold. 

makes 5-6 cups


1 head of broccoli 

1 tsp serrano purée (or minced serrano, keep seeds in) 

2 Tbsp EVOO 

1 tsp salt

½ tsp black pepper, freshly ground

2-3 Tbsp pine nuts 

1 orange, peeled & sliced

Pinch of salt

Pinch of chili powder


  1. Preheat the oven to 350F. Cut the broccoli heads into small - medium sized florets. Toss with serrano, EVOO, salt & pepper. On a parchment paper lined baking sheet, bake the mixture for 4-5 minutes & no longer. The broccoli should remain bright green.
  2. Toss roasted broccoli with pine nuts & lay on one side of the bowl. Lay orange slices on the other side & sprinkle with salt & chili powder. Serve & enjoy. 

ideas / variations

  • No oranges? Try grapefruit. 
  • Sprinkle broccoli with amchur or squeeze lemon juice over & top with chili powder. 
  • Replace pine nuts with toasted almond slivers.