Winter Salad with Broccoli and Pomegranate
Nutritious and delicious winter salad with roasted broccoli, pomegranate, smoked tofu and a mouth-watering tahini dressing.
Servings: 4 people as a side dish
- 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
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