Ingredients:

  • 2 lbs broccoli florets, cut into uniform bite-sized pieces
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup sliced almonds, toasted
  • ⅓ cup dried cranberries
  • ½ cup crumbled feta
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Toss the broccoli florets in a large bowl with 3 tbsp olive oil, salt, and pepper until evenly coated.
  2. Preheat the grill to medium-high heat.
  3. Place broccoli on the grates or in a grill basket; sear for 5–7 minutes, turning occasionally, until edges are mahogany-colored and charred but stems remain tender-crisp.
  4. Transfer the grilled broccoli to a large bowl and let it rest for 5 minutes.
  5. In a separate jar or bowl, whisk together extra virgin olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and black pepper until emulsified.
  6. Pour the dressing over the warm broccoli and toss gently to coat.
  7. Fold in the toasted almonds, dried cranberries, crumbled feta, and chopped parsley.