Simple steps give this broccoli salad recipe a more nuanced flavor: soaking the onion tempers its bite and toasting the cumin enhances its aroma. Serve alongside grilled chicken, pork or fish. Source: EatingWell Magazine, September/October 2017

Christine Burns Rudalevige


Ingredient Checklist


Instructions Checklist
  • Soak onion in a small bowl of cold water for 10 minutes. Drain well.

  • Meanwhile, toast cumin in a small dry skillet over medium heat, stirring, until fragrant, 1 to 2 minutes. Transfer to a large bowl. Add yogurt, tahini, oil, lemon juice, 1/2 teaspoon salt and pepper; whisk until smooth. Add broccoli, chickpeas, pomegranate seeds and the onion and toss to combine. Let stand 10 minutes. Season with the remaining 1/4 teaspoon salt and toss again.


To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

162 calories; 8.8 g total fat; 1.4 g saturated fat; 2 mg cholesterol; 344 mg sodium. 369 mg potassium; 16.1 g carbohydrates; 4.3 g fiber; 4 g sugar; 6.2 g protein; 1439 IU vitamin a iu; 47 mg vitamin c; 46 mcg folate; 69 mg calcium; 1 mg iron; 39 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I have made this several times now-as long as pomegranates are available will do so. It is a tasty salad - I do add more arils and lemon then called for but it is enjoyed and requested now! Read More
Rating: 5 stars
The prep of broccoli & pomegranate is the hardest part. Delicious dressing. Satisfying combination. Looks great too. Read More