Description
A vibrant medley of broccoli, nuts, and a creamy dressing, this salad is a delightful balance of savory and sweet flavors.
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
- 1 zest lemon
- 3 tablespoons lemon juice
- 3 tablespoons honey
- 1 tablespoon poppy seeds
Instructions
- Wash the broccoli florets thoroughly, trim, 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 to avoid burning.
- In a separate mixing bowl, combine the mayonnaise, lemon zest, lemon juice, honey, and poppy seeds. Whisk until smooth and creamy.
- In a large mixing 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 until everything is well coated.
- Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. Serve chilled.
Notes
Feel free to substitute with walnuts for a nut-free option or Greek yogurt instead of mayonnaise for a lighter version. This salad can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Salad
- Cuisine: American