Festive Broccoli Salad Recipe

Name: Festive Broccoli Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 6 cups Broccoli, Cut Into Bite Sized Pieces (for 6 Cups You'll Need About 1 Bunch Of Broccoli); 2/3 cups Walnuts Halves; 2/3 cups Pomegranate Seeds; 3 whole Scallions, Thinly Sliced; 1 whole Batch Of Creamy Ginger Dressing (recipe Follows); FOR THE DRESSING:; 1/2 cups Mayonnaise; 1/2 cups Greek Yogurt; 1/4 cups Apple Cider; 3 Tablespoons Maple Syrup; 3 Tablespoons Walnut Or Canola Oil; 2 Tablespoons Apple Cider Vinegar; 1/2 teaspoons Fresh Grated Ginger, Up To 1 1/2 Teaspoons; Salt And Pepper, to taste

Servings: persons

FOR THE SALAD:
6 cups Broccoli, Cut Into Bite Sized Pieces (for 6 Cups You'll Need About 1 Bunch Of Broccoli)
2/3 cups Walnuts Halves
2/3 cups Pomegranate Seeds
3 whole Scallions, Thinly Sliced
1 whole Batch Of Creamy Ginger Dressing (recipe Follows)
FOR THE DRESSING:
1/2 cups Mayonnaise
1/2 cups Greek Yogurt
1/4 cups Apple Cider
3 Tablespoons Maple Syrup
3 Tablespoons Walnut Or Canola Oil
2 Tablespoons Apple Cider Vinegar
1/2 teaspoons Fresh Grated Ginger, Up To 1 1/2 Teaspoons
Salt And Pepper, to taste

1
For the salad:
2
1. This step is optional but it takes the rawness from the broccoli without cooking the broccoli! Have a large bowl of ice water at the side. Bring a large pot of salted water to a boil, then put the broccoli in and blanch it for about 45 seconds. Drain the broccoli and immediately plunge it into the large bowl of ice water that is standing by. When the broccoli is completely cooled, drain the broccoli really well.
3
2. Toast the walnuts either in a hot dry skillet or on a sheet pan in a 400 F oven for about 7 minutes. Set aside.
4
3. Reserve about 2 tablespoons each of the walnuts and pomegranate seeds for garnish and then combine the broccoli and remaining salad ingredients in a large bowl, tossing to coat. Add only about two thirds of the dressing to start, then give it a taste and add more dressing if you like. Sprinkle the reserved walnuts and pomegranate seeds over the top. Store in the refrigerator.
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Note: You may substitute 1/2 cup of dried cranberries for the pomegranate seeds.
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For the dressing:
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1. In a medium bowl whisk together all of the dressing ingredients but add only as much ginger as you like.
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2. Store in the refrigerator until ready to use.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE SALAD:, 6 cups Broccoli, Cut Into Bite Sized Pieces (for 6 Cups You'll Need About 1 Bunch Of Broccoli), 2/3 cups Walnuts Halves, 2/3 cups Pomegranate Seeds, and more.

Yes, Festive Broccoli Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Festive Broccoli Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions