Broccoli Pomegranate Salad

This super-simple salad comes together in minutes and stores well in the refrigerator.
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Broccoli Pomegranate Salad recipe.

Recipe excerpted with permission from Eat to Live Quick & Easy Cookbook by Joel Fuhrman, MD.

Ingredients

  • 2 large heads organic broccoli, florets cut to bite size (about 8 cups broccoli florets)
  • ¼ cup plus 2 Tbs. raisins, divided
  • ¼ cup raw sunflower seeds
  • ¼ cup chopped onion
  • ¾ cup pomegranate juice
  • ½ cup raw cashew butter
  • 3 Tbs. pomegranate seeds, for garnish (optional)

Preparation

  1. Combine broccoli, ¼ cup raisins, sunflower seeds, and onion in large bowl.
  2. For dressing, combine pomegranate juice, remaining 2 Tbs. raisins, and cashew butter in a high-powered blender, and blend until smooth, but not too thin.
  3. Pour dressing over broccoli mixture and toss to combine. Chill, and serve cold. Sprinkle pomegranate seeds over top,
    if desired.

Nutrition Information

  • Calories: 210
  • Carbohydrate Content: 21 g
  • Fat Content: 13 g
  • Fiber Content: 3 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 20 mg
  • Sugar Content: 10 g
Quinoa, Pomegranate & Pistachios with Ricotta Salata

Quinoa, Pomegranate & Pistachios with Ricotta Salata

This colorful side dish takes only minutes to prepare and makes a lovely, festive addition to any holiday table. You can make the salad the day before; just wait to add the pistachios until the last minute, so they retain their crunch. Ricotta salata is a dry, salty cheese; feta is a fine substitute.