Easy Make Ahead Pomegranate, Broccoli & Apple Salad

Make this salad the day before Thanksgiving and it will still be crunchy and delicious when the turkey comes out! Hello, make ahead veggie side dish!  Simply chop the veggies and make the vinaigrette the day before, then toss together and add your toppings right before the meal!

Crisp, raw broccoli, sweet apple and mild shallots are tossed with a yummy honey mustard vinaigrette dressing and topped with smoky almonds, creamy bleu cheese, and festive pomegranate arils. Yum!

This Broccoli Apple salad is not only delicious, but is one of those dishes whose flavors develop and get better after hanging out in the fridge. Win-win!

Perfect for your holiday meal or any time!

Easy Make Ahead Pomegranate, Broccoli & Apple Salad

Recipe by Kathy DickenCourse: SaladsDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Total time

15

minutes

This Pomegranate, Broccoli & Apple salad is not only delicious, but is one of those dishes whose flavors develop and get better after hanging out in the fridge. Win-win!

Ingredients

• Salad Dressing

• ⅓ cup extra virgin olive oil

• ¼ cup lemon juice

• 3 tablespoons honey

• 2 tablespoons whole grain mustard

• 1 tablespoon mayonnaise

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon kosher salt

• ¼ tsp freshly ground black pepper

• Salad

• 1 bag (12 oz.) broccoli florets, stems trimmed, chopped into small pieces

• 1 shallot, (or 1/4 cup red onion) finely chopped

• ¼ cup pomegranate arils, or dried cranberries

• 1 large apple (such as Honeycrisp) chopped & tossed with a splash lemon juice

• ¼ cup smoky roasted almonds

• ¼ cup crumbled blue cheese or shredded parmesan

Directions

• Make the Dressing: Combine all ingredients in a mason jar or medium bowl, shake or whisk together until thoroughly combined. Taste and add more salt/pepper to taste. Cover and chill until ready to use. Can be made a day or two ahead.
• In a serving bowl, toss together the broccoli florets, shallot, apple & pomegranate arils (or dried cranberries). Pour dressing over broccoli salad and toss to combine well. If not serving yet, cover and chill several hours to overnight.
• When ready to serve: toss broccoli salad again. Top with almonds and blue cheese.