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Rejuvenating Winter Broccoli Salad, aka the prettiest salad…ever.
It was only just yesterday that I talked about my love for winter color. So I just had to share with you this amazing salad! I love its deliciousness, but I think I might just love its pretty colors even more.
The one thing I always say is that people eat with their eyes first, and trust me, just looking at this salad will make you want it. If you’re feeling bored with your usual salads, this salad is sure to liven things up. You’ll find yourself actually craving this salad. I know, I know, right. Craving a salad? Too good to be true?
NOPE.
I promise not only is this salad pretty, it also tastes incredible. The whole family…while the whole family minus the two pickiest brothers who do not eat “green trees” (that’s what they call broccoli)…all agreed that this salad was one of the best ever. It’s basically a flavor bomb, health bomb, and color bomb, and you know…I think you guys are going to love it.
If you didn’t already know, broccoli is one of my very favorite vegetables, I eat it just about every day. I almost always roast it in the oven, however, recently I was craving a little bit of a switch up from my go-to roasted broccoli. I remembered back to when I was a kid and my dad used to serve me raw broccoli when making his nightly salads. He’d simply toss the florets in a little vinegar, olive oil, salt, and pepper and I loved it.
This got me thinking about new ways to use my favorite veggie. So I began to build this salad out of the contents of my refrigerator produce drawer and my pantry shelves. Wow, honestly, if there was ever an extra healthy salad to love and crave, this has got to be it. And you know, that’s saying a lot coming from a girl who thinks a cheese-less salad is the most boring thing in the world.
Yes, even though this salad has zero cheese, I still LOVE it. Of course, you could always add a little crumbled feta or goat cheese and you know I’d be down with that too.
Actually, you should just do that…
The base of the salad is raw broccoli and kale. Now I know that may not sound so scrumptious to some, but hear me out. The broccoli and kale are marinated in a garlic, ginger, sesame, olive dressing situation. That marination helps to break down and soften the veggies, almost as if they had been cooked. This dressing is honestly the secret to the salad’s delicious flavor. It’s poured over the veggies while still warm, infusing them with the most amazing citrusy, gingery flavor.
Also included in this bowl of goodness is kale, bell peppers, carrots, avocado, some winter citrus, and pomegranates.
Side Note: someone recently took the time to write me a rather long message about how my use of pomegranates truly annoyed them. They rather rudely suggested that I stop adding them to my recipes. My response? Yeah, right…I love pomegranates. If you don’t, that’s totally fine, just leave them out of the recipe. I mean, that’s easy enough, right? I’m feeling as though their insulting message may have just made me want to use pomegranates even more. So guys, here I go with another recipe that includes pomegranates…
This is actually one of those rare salads that gets better as it sits. It’s perfect for making the night before and packing up to take to work for lunch. If you let the salad sit longer than a day or so, some water might form in the bottom of the bowl, but just drain it off and all is good.
Also, if you’re looking for a way to get in more greens at breakfast, I’m loving this salad topped with a fried egg and served with a side of toast. Perfect quick and easy breakfast…or lunch…or dinner.
Rejuvenating Winter Broccoli Salad
Servings: 6 servings
Calories Per Serving: 349 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 heads broccoli, roughly chopped
- 1/2 bunch Tuscan kale, roughly chopped
- 1/3 cup extra virgin olive oil
- 1 clove garlic, minced or grated
- 1 inch piece fresh ginger, grated
- 1-2 tablespoons toasted sesame oil
- zest and juice of 1 lemon
- 1 tablespoon low sodium soy sauce or tamari
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 pinch crushed red pepper flakes
- 3 large carrots, shaved into ribbons
- 2 bell peppers, thinly sliced
- 1/4 cup each fresh cilantro and basil, chopped
- arils from 1 pomegranate
- 1 blood orange or grapefruit
- 1 avocado, sliced
- 2 tablespoons toasted sesame seeds
Instructions
- 1. In a large bowl, toss together the broccoli and kale. 2. In a medium skillet, combine the olive oil, garlic, and ginger over medium heat. Simmer 5 minutes or until the garlic is fragrant. Remove from the heat and add the sesame oil, lemon juice and zest, soy sauce, honey, salt, and a large pinch of crushed red pepper flakes. 3. Pour the warm dressing over the broccoli and kale, massaging it into the the greens. Add the carrots, bell peppers, cilantro, basil, and pomegranate arils, and toss to combine. Taste and season with salt. If time allows, let the salad sit 30 minutes or up to overnight in the fridge to allow the salad to marinate.
3. Just before serving, add the orange and avocado. Sprinkle with toasted sesame seeds. Eat!
Eating the rainbow and loving every bite.
Don’t you realize pomegranates are endangered? Or, maybe they are polluting the atmosphere with their manure – oh, wait that includes every living creature on Earth. ‘Course, us two-legs are the biggest polluters (and some actually pass gas). Makes for a funny read. A bit of info re pomegranates: may not be advisable for anyone fighting an estrogen-driven cancer. One of many foods that are a natural source of estrogen – like soy. Laugh this one off.
Haha thank you Gwyn! Some very interesting information ?
Tieghan, you astound me at your wealth of culinary knowledge for someone so young!
Am truly impressed, and have loved trying out your recipes- pomegranates and all.
Roasted tomato soup has been a big hit here along with chicken and roasted squash.
Alas, being in Montreal we don’t always have the best produce to choose from.
Wish you and your family much peace, joy , and health for 2018 and keep adding the arils !
Anne
This is so sweet, thank you Anne! I hope you have an amazing new year!
This looks really great! Keep being you Teighan!
Thank you Cassandra!
Yeeeesssssss, you came through. My beloved print button is back. The printer is going clickidyclick while I type….that means Salat it is for tonight. Thank you!!!
Haha I hope you love this Sandy! Thank you!
Love this salad. And, yes with the pomegranates! Love your flavors. Personally, not a fan of goat, blue and feta cheese, so I just leave them out or use a different cheese. That’s not so hard, is it. Thanks for the great recipes, Tieghen.
Thank you Joyce! I am really happy you like this salad!
This is beautiful and looks so nourishing. Pomegranates are my favorite winter fruit, so I don’t understand the hate. I’m surprised someone would write you a long message complaining about that. Obviously tweaking recipes isn’t rocket science. Yeesh.
So glad you’re enjoying this Natasha! Thank you!
This looks amazing! I can’t wait to try it! Please don’t stop using pomegranates in your recipes! I get so happy during the pom season because they are so much fun to incorporate. Keep rocking just as you are!!
Awh thank you Laura! I am so glad you enjoy this!
Oh YUM!!!!!!!!!!!! I have all the ingredients (even the pomegranates) in my fridge – definitely making this one today during the blizzard after realizing how much holiday weight I gained (ugh!). Thanks for another great recipe!
Perfect! I hope you absolutely love this salad Rose! I am sure you look amazing as well! Thank you!
I say…..ROCK THE POMEGRANATE ARILS!!!!
They’re delicious and beautiful ?
Haha YES! Glad you’re loving this Kim! Thank you!
This looks incredible! I’m making this tonight for dinner and I’m already excited for it. Excited for a salad, who would have thought it?! The perfect meal after all that rich Christmas food!
Honor xxx | honorjane.blogspot.co.uk
I am so glad you like this! I hope it turns out amazing for you, Happy Healthy January!
I wonder if the person complaining about pomegranate actually doesn’t like them (I don’t know such people), or maybe just resents the time needed to prep it. I love pomegranate, but do sigh a little when I want to eat it because it’s not quite as quick and easy (or clean) as prepping other fruits. That being said, this salad looks fantastic!
It can be a pain to pick through, but it is totally worth it! I hope you love this salad, Pamela!
A trick I saw on a cooking show on pomegranates is to cut in half, submerge in a bowl of water, and work the seeds out in the water. Then strain. Easy. Oh, they freeze well, too.
Just wanted to say that you inspired me to try pomegranate and I love it!! Also, this salad looks delicious!
That is amazing!! It is seriously one of my favorite fruits, so I am super excited you love it as well! Thank you Jamie!
This salad looks amazing. I can’t wait to make it. Thanks for all of the amazing recipes you share so freely and generously. Happy 2018.
Thank you Toni! Happy 2018, hope you’re having a great year!
LOoks very appetizing!!
Thank you Ruth!
A beyond worthy salad creation!
Thank you Liz!