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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 Instructions Preheat the oven to 425 degrees F
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