Make our festive broccoli and pomegranate salad this holiday season. Fresh, crunchy, tangy & sweet - this salad can be whipped up in as little as 15 minutes, saving you time to spend with family and friends!! It's simple, but so far from boring. Full of flavour and texture to wow your guests, but sneaky good for you!! The hardest part is removing the pomegranate arils for the salad. I like to separate the pomegranate juice and use it for other salad dressings, like our Raw Cucumber + Zucchini salad, but if you aren't going to make any other salads, then just pour the juice into this salad for extra yummies. Make this salad 1hr before serving, and pop it in the fridge to chill so the juices and flavour can absorb into the broccoli. Last in the fridge for up to 3 days.
2 heads broccoli 1 pomegranate or a punnet of pomegranate arils 1/2 red onion 1/4 cup dried currants 1 cup greek or plain yogurt 1/2 cup nuts - almonds, pecans or walnuts roasted in the oven and roughly chopped
small handful of mint and dill leaves roughly torn
1 tsp flakey sea salt
1/2 tsp pepper
1. Remove the stem from the broccoli and cut the florets into tiny bite-sized pieces. The smaller the better!! Wash the florets under clean running water then gently steam or boil for a couple minutes, then set aside to cool.
2. Remove the pomegranate arils: Place a sieve over a bowl to catch the pomegranate arils and separate the juice. If you don't have a sieve you can just scoop the arils out of the juice. To remove the pomegranate arils, slice the pomegranate in half. Hold the half over the sieve and using your hand, begin to gently squeeze the hard skin so the arils become loose and fall into the sieve. Using a wooden spoon hold the cut side face down in your palm and pat the hard skin side with the wooden spoon. The pomegranate seeds will start to loosen and fall out into your hand. Pour them into the sieve. When all the seeds are removed, be sure to pick out any white pith that falls into the mix. I like to keep the pomegranate juice to use for other salad dressings like our Raw Cucumber + Zucchini Ribbon salad. If you don't have any other salads to use it for, you can pour it into this salad.
3. Cut the onion in half, remove the outer layers and thinly slice half of the onion.
4. Place all ingredients into a large salad bowl and toss well to coat. Place in the fridge to chill for 1 hr before serving. Keeps for up to 3 days in the fridge.
Recipe Notes:
- sub currants for raisins or cranberries
- sub nuts for toasted seeds like sunflower or pepita
- keep the stems of the broccoli to make our pickled broccoli stems
- fresh herbs can be dill, mint, parsley or a combo
- we only use half an onion, otherwise it can be too overpowering. Keep the other half in the fridge to make pickles or use in other salads.
Comments