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Rating: 5 stars
2 Ratings
  • 5 star values: 2
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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.

Christine Burns Rudalevige
Source: EatingWell Magazine, September/October 2017
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Tips

To make ahead: Refrigerate for up to 1 day.

Nutrition Facts

162 calories; protein 6.2g; carbohydrates 16.1g; dietary fiber 4.3g; sugars 3.6g; fat 8.8g; saturated fat 1.4g; cholesterol 1.8mg; vitamin a iu 1438.7IU; vitamin c 47.2mg; folate 46.4mcg; calcium 68.9mg; iron 1.4mg; magnesium 38.7mg; potassium 368.8mg; sodium 344.2mg.
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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
01/14/2018
The prep of broccoli & pomegranate is the hardest part. Delicious dressing. Satisfying combination. Looks great too. Read More
Rating: 5 stars
12/03/2019
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