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:
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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.
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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.
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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.

No additional tips available.

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

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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.

Festive Broccoli Salad

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