This salad is an easy side dish with a delicious combo of flavors. Charred broccoli and brussel sprouts pair well with sweet dried apricots, crunchy pomegranate seeds and walnuts and topped with a citrusy garlic dressing.
This salad is great warm or cold, and pairs well with any meats, or can be eaten alone! I usually buy pre-shredded brussel sprouts if available to save a step, but they can easily be sliced if not.
Ingredients:
2 heads of broccoli florets
1 lb brussel sprouts, shaved
2 oz feta cheese
6 dried apricots (sugar-free!)
2 tbsp pomegranate seeds
1 tbsp crushed walnuts
For dressing:
4 cloves of garlic, roasted
2 tbsp olive oil
2 tbsp lemon juice
Zest from one lemon
2 tbsp sherry vinegar
1 tbsp honey
1/2 tsp salt
Directions:
Preheat oven to 425Fº.
Place small broccoli florets, sliced brussel sprouts and a head of garlic with the top cut off on two baking trays.
Drizzle with olive oil and a sprinkle of salt and gently toss broccoli and brussel sprouts so they are thoroughly coated.
Roast in the oven for 25-30 minutes until broccoli and brussel sprouts are charred and garlic is golden brown.
Make the dressing by mashing 4 roasted garlic cloves in a bowl. Add the rest of the ingredients and whisk together.
Place broccoli and brussel sprouts in a large bowl. Add finely cut apricots, crumbled feta, pomegranate seeds and dressing and toss.
Top with crushed walnuts and enjoy!
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