Roasted Broccoli & Cranberry Salad

2 cups broccoli florets ¼ cup pine nuts 4 cups lettuce (1 small head) ¼ cup dried cranberries ¼ cup ricotta salata, crumbled or chopped into tiny cubes Extra-virgin olive oil, for drizzling Sea salt and fresh black pepper A protein of your choice: chickpeas, tofu, etc. (optional)

Ingredients

Preheat the oven to 450 degrees. Place the broccoli florets on a baking sheet, drizzle with olive oil.

 Toss with a few pinches of salt and pepper. Roast in the oven until dark brown, around 20 minutes.

Make the dressing while you wait: In a small saucepan over low heat, heat the vinegar and honey until warm.

 Turn off the heat and whisk in the olive oil. Season with salt and pepper. Set aside.

 Turn off the heat and whisk in the olive oil. Season with salt and pepper. Set aside.

Toast the pine nuts in a small skillet over low heat for just a couple of minutes until golden brown. Set aside.

Assemble the salad with the lettuce, roasted broccoli, cranberries, ricotta, toasted pine nuts, and protein, if using.