I’m back! And hopefully I will remain so. Life has been busy but I have missed being on here. This side dish is the perfect healthy accompaniment to all the holiday food surrounding you. Its vibrant colors of red and green make it a festive, crunchy, sweet, tasty treat!
I am still trying to master the art of removing the seeds from a pomegranate. Do you have any tried and true tricks up your sleeve? The hitting with a wooden spoon method hasn’t been very successful yet. I still tear into it in chunks and remove all the seeds with my fingers…
Broccoli Pomegranate Yogurt Salad – from Vegetarian Everyday
2 heads of broccoli
1 small red onion (or 1/2 of a large onion) finely minced
seeds of one pomegranate
1 and 1/4 cup of raisins
1/2 cup toasted sunflower seeds
1 cup plain yogurt
sea salt and pepper
Wash your broccoli and chop into small, bite-sized, pieces. Finley slice the stalk pieces as well. Place in a large bowl along with the finely minced red onion, raisins, and sunflower seeds. Toss to combine (I used my hands to mix this, even with the yogurt) add the yogurt and toss again. Mix in the pomegranate seeds last to prevent any from bursting. Finish with salt and pepper to taste and serve! Yum!