Best 3 Pomegranate And Citrus Broccoli Salad Recipes
Experience a vibrant and refreshing medley of flavors with our Pomegranate and Citrus Broccoli Salad recipe. Featuring crisp broccoli florets, juicy pomegranate arils, zesty citrus segments, crunchy almonds, and tangy feta cheese, this salad is a delightful blend of textures and flavors.
Accompanying thisメインレシピ is a versatile Citrus Dressing, made with fresh orange and lemon juice, Dijon mustard, honey, and olive oil. It adds a perfect balance of sweetness, tang, and acidity to the salad.
To further elevate your culinary journey, we offer two exciting variations:
1. **Broccoli Salad with Lemon-Tahini Dressing:** This variation introduces a creamy and nutty twist with a dressing made from lemon juice, tahini paste, Greek yogurt, and fresh herbs.
2. **Broccoli Salad with Roasted Chickpeas:** For a protein-packed option, this variation incorporates roasted chickpeas, adding a delightful crunch and savory flavor to the salad.
With its vibrant colors and irresistible taste, our Pomegranate and Citrus Broccoli Salad is sure to be a hit at your next gathering. Enjoy it as a refreshing side dish or as a light and flavorful meal.
SUPERFOOD SALAD WITH CITRUS DRESSING
A quinoa salad packed full of the good stuff - broccoli, soya beans, avocados, spinach, herbs, pomegranate and pumpkin seeds
Provided by Cassie Best
Categories Buffet, Lunch, Main course, Side dish
Time 30m
Number Of Ingredients 13
Steps:
- Bring a saucepan of water to the boil and fill a large bowl with ice-cold water. Add the broccoli to the pan and cook for 2 mins, then add the soya beans and cook for 1-2 mins more until the broccoli is cooked but still has a bite. Drain and drop the vegetables straight into the cold water - this quickly cools them, retaining their bite and bright colour. Leave for 1-2 mins until cool, then drain and leave in the colander while you prepare the remaining ingredients.
- Dry the large bowl. Add the dressing ingredients with some seasoning and whisk together. Halve, stone and peel the avocados, then cut into chunky dice and add straight to the dressing (this will stop the avocado turning brown). Add the quinoa, spinach, herbs, half the pomegranate and pumpkin seeds, and the cooked vegetables to the bowl, and gently toss everything together. Transfer the salad to a serving platter, scatter with the remaining seeds and serve. Any leftovers will keep in the fridge for lunch the next day.
Nutrition Facts : Calories 349 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
BROCCOLI, HERB, AND PISTACHIO "GRAIN" SALAD
In the hierarchy of nutrient-rich vegetables, broccoli is hard to beat. It's low in calories and carbs, and a great source of fiber, antioxidants, and immune-boosting vitamin C. In this clever faux-grain salad, we steam broccoli and then finely chop it to create a rice-like texture. And when every bite is studded with bright and crunchy ingredients like pomegranate arils, chopped apple, and pistachios, you won't even remember that there aren't any actual grains in this salad!
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Steam broccoli in a pot of simmering water fitted with a steamer basket until crisp-tender, 2 to 3 minutes. Remove broccoli and drain; let cool 20 minutes. Finely chop broccoli to create a rice-like texture and add to a large bowl.
- Add parsley, cilantro, apple and/or pomegranate arils, lemon juice and zest, and oil to bowl with broccoli and toss to coat. Season with salt and pepper to taste and sprinkle with pistachios and sumac before serving.
CITRUS SALAD WITH POMEGRANATE SEEDS
The fruit can be segmented one day ahead and stored in its juices in the refrigerator. The salad can be loosely covered and stored in the refrigerator for up to eight hours.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Cut away peel and pith of citrus fruits. Then, working over a bowl to catch the juices, cut segments free of membrane.
- Line a large serving platter with pomelo slices and place citrus segments in rows on top. Sprinkle with pomegranate seeds and garnish with gooseberries.
Tips:
- For a sweeter salad, use a sweeter variety of orange, such as a navel or blood orange.
- If you don't have any fresh citrus, you can use bottled lemon or lime juice. Just be sure to adjust the amount to taste.
- Feel free to add other ingredients to your salad, such as chopped nuts, seeds, or avocado.
- This salad is best served immediately, but it will keep in the refrigerator for up to 2 days.
Conclusion:
This pomegranate and citrus broccoli salad is a delicious and healthy way to enjoy your vegetables. It's packed with vitamins, minerals, and antioxidants, and it's also low in calories and fat. The bright and tangy flavors of the citrus and pomegranate pair perfectly with the slightly bitter broccoli, and the crunchy walnuts add a nice textural contrast.
This salad is perfect for a light lunch or dinner, or it can be served as a side dish. It's also a great way to get your kids to eat their vegetables!
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