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Winter Salad with Broccoli and Pomegranate
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5 from 16 votes

Winter Salad with Broccoli and Pomegranate

Nutritious and delicious winter salad with roasted broccoli, pomegranate, smoked tofu and a mouth-watering tahini dressing.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad
Cuisine: Mediterranean
Keyword: Winter Salad, Winter Salad with Broccoli and Pomegranate
Servings: 4 people as a side dish
Calories: 222kcal


  • 100 g fresh spinach
  • 1 butterhead lettuce
  • ¼ broccoli
  • 1 teaspoon olive oil
  • 70 g or ½ pomegranate
  • 60 g almonds
  • 200 g smoked tofu

Salad Dressing Ingredients

  • 2 tablespoon tahini
  • 3 tablespoon water
  • 2 teaspoon lemon juice
  • 10 mint leaves
  • Salt


  • Preheat the oven to 180Cº (fan assisted oven). Finely slice the broccoli florets and place them on a baking tray. Drizzle 1 teaspoon of olive oil and bake for about 20 minutes or until it's starts to brown.
  • When the broccoli is half way cooked, add into the same baking tray the almonds. Bake for 10 more minutes and leave the ingredients to cool.
  • Chop the fresh spinach and lettuce, cut into small cubes the smoked tofu and add everything into a big salad bowl. Finally, add the pomegranate.
  • To prepare the salad dressing, simply combine the tahini, freshly squeezed lemon juice, water, finely chopped mint leaves and a pinch of salt.
  • When the broccoli and almonds have cooled, add them into the salad bowl. Add the salad dressing, mix well all the ingredients and serve.


  • Before serving, add some shredded almonds on the top for a great presentation.


Calories: 222kcal | Carbohydrates: 14g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 41mg | Potassium: 555mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4042IU | Vitamin C: 46mg | Calcium: 178mg | Iron: 3mg