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Broccoli Pomegranate Salad

Broccoli, Pomegranate, Feta Salad

If you're like me and are still deciding on your Christmas menu, then consider this salad. I always try to make a healthy green side to go with the stuffing, mashed potatoes and creamed corn sides that I love. Don't be afraid to use it after Christmas either, it goes well with burgers, and I imagine a lot of other things too!

This is a recipe I received from my sister-in-law several years ago, the original recipe calls for dried currants but I went with pomegranate seeds and made a few other changes along the way. 

1 pound of broccoli, trimmed and cut into florets
1 cup pomegranate seeds
2 garlic cloves, minced
2 tablespoons red wine vinegar
1/4 teaspoon cayenne
5 tablespoons olive oil
1/4 teaspoon salt, plus more for seasoning
1/4 teaspoon black pepper
3/4 cup pepitas
1 cup feta

Bring a large pot of salted water to a boil over high heat. Add broccoli to boiling water and cook for 4 minutes. Drain and set broccoli aside.

Whisk together garlic, red wine vinegar, cayenne, 4  tablespoons olive oil, salt and pepper.

In a small stove top pan heat 1 tablespoon of olive oil over medium heat. Add the pepitas and fry, stirring frequently, until golden brown about 2 to 3 minutes. Transfer pepitas to paper towel lined plate and season with salt.

Toss together broccoli, pomegranate seeds, feta and pepitas in bowl with oil and vinegar mixture. Season with more salt if necessary. 


Reader Comments (1)

What a beautiful salad! And so good for you :)

December 20, 2012 | Unregistered CommenterAggie

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