BROCCOLI SALAD WITH POMEGRANATE SEEDS AND TAHINI DRESSING

This is getting a bit annoying: the number of recipes I am sharing of food that simply does not show well in pictures. This salad exceeded my expectations in terms of flavor and texture, but it is hard to believe if you just look at the photos. Once again, I will ask you to trust me. I have a few pointers to modify it slightly, so check the comments if interested in making it. Let me just say before I forget, leftovers hold super well in the fridge and taste delicious even with a brief warming in the microwave, going from salad to a regular side dish. The green and red motif will be perfect for the holidays, an observation made by the husband. In fact, he’s already requested we have it for Thanksgiving. That is some endorsement! Make it. You will love it also… The picture below shows the salad right before incorporating the dressing, so you can see how thick and luscious it is, and adjust with water if needed. Tahini can be quite different depending on the brand you have.

BROCCOLI SALAD WITH POMEGRANATE SEEDS AND TAHINI DRESSING
(adapted from Pure Delicious)

1 head of broccoli, florets only (enough for about 3 cups)
12 grape tomatoes, quartered
1/2 cup pomegranate seeds

for the dressing:
2 Tablespoons tahini
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
salt to taste
water to thin sauce if needed

Cut the broccoli florets in very small size using a knife or if you prefer, a food processor, but try not to over-do it.

Mix all the ingredients for the dressing except the water, in a small food processor or blender. Process until smooth. If too thick, add some cold water.

Pour the dressing over the broccoli, add the tomatoes and pomegranate seeds and toss gently. Salad holds well for many hours, keep in the fridge and serve at room temperature.

ENJOY!

to print the recipe, click here

Comments: I used the food processor to cut the broccoli, but I advise you to cut it by hand, so that the pieces end up slightly larger and more homogeneous in size. Yes, it is a bit more work, but it will be worth it. If you want to have the broccoli warm later, save some pomegranate seeds to add on top. The contrast of cold pomegranate seeds with the slightly warm broccoli is particularly nice.

We had ours with Bulgogi Chicken, which I intend to feature in the blog soon because it was another super simple recipe but exploding with flavor…

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5 thoughts on “BROCCOLI SALAD WITH POMEGRANATE SEEDS AND TAHINI DRESSING

  1. A totally new way to serve – I would never have thought to prepare my beloved broccoli thus ! I have scrolled up-and-down about three times because, well, because one surely does not chop the florets so small . . . but the only reason not to is that we usually don’t . . . right ? Love the tahini in the dressing, love the look of it . . . even have what I need for the suggested bulgogi chicken , one of my faves . . . Thank you Milady, and please, if he is out of the doghouse at the moment . . .

    Like

  2. I have trouble photographing just about anything and everything! but I’ve learned that plain matte plates – white or ivory – work best. Which was sad for me when I figured that out because I have always collected dinnerware with prints! Anyway, anyone who knows food can tell how good this salad is! Great recipe!

    Like

  3. Pingback: BROCCOLI SALAD WITH POMEGRANATE SEEDS AND TAHINI DRESSING — Bewitching Kitchen | My Meals are on Wheels

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