Warm Broccoli Salad with Arugula & Pom
Prep time
Cook time
Total time
A warm and festive broccoli salad featuring 4 greens tossed in a tangy-delicious vinaigrette.
Author: Kelly
Serves: 6-8
Ingredients
- For the Salad
- 5 oz (142 g) mixed baby spinach & arugula
- 14 oz (397 g) shredded cabbage (we use a tri-color mix which is mostly green cabbage; some purple & carrot)
- 12 oz (340 g) broccoli florets (or 1 generous head of broccoli chopped into bite size pieces)
- ⅓ cup or so pomegranate arils
- For the Dressing
- ⅓ cup olive oil
- ¼ cup apple cider vinegar (or slightly less, see notes)
- 3 tsp grainy Dijon mustard (stone ground)
- 1 round tsp dried basil
- 1 tsp brown sugar
- ½ - ¾ tsp salt (to taste)
- A few cracks pepper to taste
Instructions
- You'll want to start by making the dressing to allow the flavors to meld and leave the broccoli until the very end.
- Assemble dressing ingredients in a container with fitted lid and shake well until fully combined. If you're making the dressing a day ahead, store in fridge.
- Slice pomegranate in half and then quarter to release arils (I use my hands for this part - it's a little messy but also fun), and set aside. If you prep the pom the day before, store arils in a sealed container in fridge.
- Place cabbage, spinach and arugula in a roomy bowl.
- In a large sized skillet set to low-medium heat, sauté broccoli florets in some olive oil for about 6 or so minutes, salting lightly. The goal is to soften and warm the broccoli (the color will also deepen) but you still want it to have some crunch.
- Meanwhile, shake your dressing again, taste and make any flavor adjustments desired.
- When you're ready to serve, transfer warm broccoli to the greens, drizzle with a little dressing and toss well to combine. (You can add more dressing as desired but I like to start with a bit at a time). Garnish (or toss) with arils and bring to table in large bowl or serve in individual dishes.
Notes
Vinaigrette: there is a tangy/sour edge to the vinaigrette - if you prefer a more balanced oil/vinegar taste (slightly less sour) just reduce the amount of vinegar - maybe ⅓ cup oil & 3 Tbsp vinegar.
Make Ahead: you can make the dressing a day (or two) ahead and store in fridge. The flavors only get better. Similarly, you can prep the pomegranate the day before and store arils in a sealed container in the fridge. I like to work from the whole pomegranate rather than the prepackaged arils because I find them much fresher and juicier (I've not had a lot of luck with packaged arils which I find soft and funny tasting).
Options & Subs: you can fancy this salad up any way you like with nuts/seeds (roasted pepitas, toasted almond, pine nut or walnut pieces might be especially nice), fresh or dried fruit (apple, pear, cranberry, currant, cherry) and other greens as desired (thin sliced fennel would work well). But the dressing? Don't skip the basil! So good... I could sniff the basil spice jar all day.
Time Savers: I understand the holiday crunch and your mental health is paramount (always!). You can absolutely use packaged greens here - including pre-chopped broccoli. The only ingredient I haven't had as much luck buying prepackaged are the pom arils - I prep those the night before from a whole pom and just store in fridge. We use the leftovers in drinks - sparkling water/ prosecco -- so pretty, tasty and festive!
Make Ahead: you can make the dressing a day (or two) ahead and store in fridge. The flavors only get better. Similarly, you can prep the pomegranate the day before and store arils in a sealed container in the fridge. I like to work from the whole pomegranate rather than the prepackaged arils because I find them much fresher and juicier (I've not had a lot of luck with packaged arils which I find soft and funny tasting).
Options & Subs: you can fancy this salad up any way you like with nuts/seeds (roasted pepitas, toasted almond, pine nut or walnut pieces might be especially nice), fresh or dried fruit (apple, pear, cranberry, currant, cherry) and other greens as desired (thin sliced fennel would work well). But the dressing? Don't skip the basil! So good... I could sniff the basil spice jar all day.
Time Savers: I understand the holiday crunch and your mental health is paramount (always!). You can absolutely use packaged greens here - including pre-chopped broccoli. The only ingredient I haven't had as much luck buying prepackaged are the pom arils - I prep those the night before from a whole pom and just store in fridge. We use the leftovers in drinks - sparkling water/ prosecco -- so pretty, tasty and festive!
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2018/12/warm-broccoli-salad-with-arugula-pom.html