Broccoli and Pomegranate Salad
With delicious roasted broccoli and sweet pomegranate seeds, this easy flavorful salad is perfect as a summer side dish!
Servings: 3 servings
Calories: 250kcal
Equipment
- Salad servers
Ingredients
- 1 broccoli about 4 cups, diced
- 1 tablespoon olive oil
- pinch salt
- pinch black pepper
- ¼ cup pomegranate seeds
- 2 tablespoon pepitas
For the dressing
- 2 tablespoon extra virgin olive oil
- 2 tablespoon apple cider vinegar
- ¼ cup fresh cilantro
- 1 teaspoon maple syrup
- pinch salt
Instructions
- Whisk together olive oil, apple cider vinegar, maple syrup, diced cilantro and salt to make the dressing.
- Dice the broccoli into small bite-size florets. Arrange on a baking sheet, drizzle with olive oil and season with salt and black pepper (optional). Toss to coat, then spread in an even layer with a little space between them. Roast for 15-18 minutes so they have a little browning at the edges.
- Once the broccoli has cooled, combine with the pepitas, pomegranate seeds and toss through the dressing.
Notes
- Dice the broccoli into similar size florets for an even cook time.
- Spread the broccoli out on the baking sheet so that it roasts rather than steams.
- Nutritional information is auto-generated and should be understood to be an estimate.
- apple cider vinegar, which scores 1.
- cilantro, which scores 0, but has a ? as a liberator and a note, 'Only small amounts are well tolerated'.
- black pepper, which scores 2.
Nutrition
Calories: 250kcal | Carbohydrates: 18g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Sodium: 69mg | Potassium: 746mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1354IU | Vitamin C: 183mg | Calcium: 104mg | Iron: 2mg
