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
Calories: 222kcal
Ingredients
- 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
Instructions
- 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.
Notes
- Before serving, add some shredded almonds on the top for a great presentation.
Nutrition
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