This salad is best served warm but next day leftovers make you excited for lunch. The lure of sweetness with any cruciferous vegetable is enough to leave you wanting more but the combination of pomegranate and broccoli seems to be a match made in heaven.
- 4 cups broccoli
- ½ yellow pepper, thinly sliced
- 3 Tbsp. red onion, finely diced
- ½ pomegranate, seeded
- ½ cup almonds, chopped
- 1 small shallot, minced
- 3 tablespoons olive oil
- 2 Tbsp. apple cider vinegar
- 1 ½ Tbsp. maple syrup
- Salt & pepper to taste
Cut broccoli florets into small bite-sized pieces, peel stems and cut into similar sized pieces. Place broccoli, pepper and onion in a bowl and blanch by pouring boiling water over and allow to soak until bright green and stems are fork tender, about 2 minutes. Drain and pat dry getting all the water out of the florets.
Transfer drained and dried broccoli, peppers, onion to a medium sized mixing bowl. Add pomegranate arils.
In a separate bowl or jar combine shallot, olive oil, vinegar, maple syrup, and salt & pepper. Shake or whisk to mix together. Pour over the still warm broccoli mixture and toss to evenly coat everything with the dressing.
Sprinkle with chopped almonds and serve.
Nutrition facts per serving: Calories 270; protein 6.8 g; fat 19 g; carbs 62 g.