INGREDIENTS
•
3 heads broccoli (florets and stems roughly chopped)
•
1/3 cup pine nuts
•
4 tablespoons olive oil
•
4 cloves garlic (minced or grated)
•
kosher salt and pepper
•
1/4 cup chopped fresh parley
•
juice from 1 lemon
•
1 tablespoon balsamic vinegar
•
pinch of crushed red pepper flakes
•
1-2 cups baby kale
•
arils from 1 pomegranate
•
1 avocado (sliced)
•
6 ounces feta cheese (crumbled)