Description
A vibrant broccoli salad with pomegranate arils, nuts, and a creamy dressing, perfect for summer gatherings and potlucks.
Ingredients
- 4 cups broccoli florets, sliced
- 0.5 medium red onion, thinly sliced
- 0.5 cup shredded carrot (about 1 small carrot)
- 0.75 cup pomegranate arils
- 0.5 cup dried cranberries
- 0.5 cup pine nuts or almond slices, toasted
- 0.5 cup pecan halves
- 1 cup mayonnaise
- Zest of 1 lemon
- 3 tablespoons lemon juice
- 3 tablespoons honey
- 1 tablespoon poppy seeds
Instructions
- Wash the broccoli florets thoroughly, trim the ends if necessary, and slice them into bite-sized pieces.
- Thinly slice the red onion and shred the carrot.
- In a dry skillet over medium heat, toast the pine nuts or almond slices until golden brown, stirring frequently.
- In a separate mixing bowl, combine the mayonnaise, lemon zest, lemon juice, honey, and poppy seeds. Whisk until smooth.
- In a large bowl, combine the broccoli, red onion, shredded carrot, pomegranate arils, dried cranberries, toasted nuts, and pecan halves. Pour the dressing over the mixture and toss gently.
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving.
Notes
For optimal flavor, let the salad sit in the fridge for an hour or two before serving. Substitutions for nuts can include sunflower or pumpkin seeds. Greek yogurt can be used instead of mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Raw/Chilled
- Cuisine: American