Broccoli Pomegranate Salad

Bring a large pot of salted water to a boil over high heat. Add broccoli to boiling water and cook for 4 minutes. Drain and set broccoli aside.

In a small bowl whisk together garlic, red wine vinegar, cayenne, 4 tablespoons olive oil, salt and pepper. Set aside.

In a small stove top pan heat the remaining 1 tablespoon of olive oil over medium heat. Add the pepitas and fry, stirring frequently, until golden brown, about 2 to 3 minutes. Transfer pepitas to a paper towel lined plate and season with salt.

Toss together broccoli, pomegranate seeds, feta and pepitas in a large serving bowl with the oil and vinegar mixture. Season with more salt if necessary.

Enjoy!