Description
Juicy pomegranates seeds, nutty walnuts, spicy red onion, vinegary and creamy homemade honey mustard dressing (which can be made vegan with vegan mayo), and of course, broccoli, make for the perfect easy, healthy, vegetarian side dish!
Ingredients
- 18 ounces broccoli florets
- 1/2 cup red onion, diced
- 1/4 cup pomegranate seeds
- 1/4 cup walnuts, chopped
- 1 cup mayonnaise (vegan mayo works too)
- 1/4 cup mustard (such as stone ground, deli, or Dijon)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon fine sea salt
Instructions
- PREPARE THE SALAD INGREDIENTS. Cut broccoli into bite-size pieces, dice the red onion, chop the walnuts, and gather the pomegranate seeds. Place it all in a mixing bowl.
- MAKE THE HONEY MUSTARD BROCCOLI SALAD DRESSING. In a food processor (or by whisking), fully combine the remaining ingredients to make the honey mustard dressing.
- COMBINE AND SERVE OR REFRIGERATE OVERNIGHT. Toss the broccoli salad dressing with the other ingredients. You can serve the broccoli salad immediately, chill it in the fridge until dinner, or chill it overnight to bring to your gathering the next day! I hope you and your friends/family enjoy this recipe and Happy Holidays to you!
Notes
- If you’re serving a crowd, you may want to double or triple the recipe depending on the party size and/or the number of dishes being served. You can easily scale the recipe up and down (1x, 2x, 3x) using the tool above!
- If you’re using a whole pomegranate, see my video above, and/or check out this article: How to Cut a Pomegranate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: 30 Minutes or Less, Salads, Side Dishes, Vegetarian
- Method: No Cooking
- Cuisine: American
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