This vibrant and crunchy broccoli and pomegranate salad is a delightful mix of textures and flavors. The raw broccoli provides a satisfying crunch, while the pomegranate seeds and dried cranberries add a burst of sweetness. Toasted pecans bring a nutty richness, and the creamy dressing ties it all together. Perfect for a light lunch or as a side dish for dinner, this salad is both refreshing and nutritious.
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Wash the broccoli thoroughly and pat it dry. Cut the florets into very small, bite-sized pieces.
If you prefer a softer bite, blanch the broccoli in boiling water for 60 seconds and then immediately plunge it into ice water. The raw version provides the best crunch.
In a small bowl, whisk together the yogurt or mayo, vinegar, honey, salt, and pepper until smooth and creamy.
In a large mixing bowl, combine the broccoli florets and the dressing ingredients and toss until the broccoli is well-coated.
Gently fold in the pomegranate seeds, dried cranberries, and pecan halves. Add the feta cheese.
Just before serving, toss in the microgreens.
For extra crunch, you can add sunflower seeds or pumpkin seeds to the salad.
If you prefer a sweeter dressing, increase the honey or maple syrup slightly.
To save time, you can use pre-cut broccoli florets available at the store.
Can I use frozen broccoli for this salad?
Frozen broccoli is not recommended as it lacks the crunch and texture of fresh broccoli.
Can I substitute pecans with another nut?
Yes, walnuts or almonds can be used as a substitute for pecans.
How long can I store this salad?
The salad can be stored in an airtight container in the refrigerator for up to 2 days. Add the microgreens just before serving to keep them fresh.
Is there a vegan alternative for the dressing?
Yes, you can use a vegan mayonnaise or coconut yogurt as a substitute for Greek yogurt.
Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time, but keep the dressing and microgreens separate until ready to serve.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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