Preheat the oven to 400º F. Line a sheet pan with parchment or aluminum foil for easy cleanup. In a large bowl, toss the broccoli florets with half the olive oil, a sprinkle of sea salt, garlic powder and turmeric. Add more oil if needed. Bake for 15 to 20 minutes or until crispy.
To a Mason jar, add 2 tablespoons extra virgin olive oil, the lemon juice and a pinch of sea salt. Taste and re-season, as needed.
To prepare the salad, add the greens to a large bowl. Top with broccoli, pomegranate seeds, pumpkin seeds, strawberries and feta. Drizzle the dressing over top and toss to combine.