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Parve
Easy
10 Servings
Allergens 
No Allergens specified
10 Minutes
Diets
I always enjoy a broccoli salad when preparing a variety of salads, especially since it doesn’t wilt quickly. I got bored of my go-to recipe and decided to change it up. I’m really happy with how this turned out. Great flavors and beautiful combination of colors!
2 pounds (907 grams) fresh or Beleaf Frozen Broccoli Florets (thawed)
1 cup pomegranate arils
2 oranges, supremed
1/4 cup sunflower seeds
3 tablespoons Kedem Red Wine Vinegar
2 tablespoons Gefen Honey
2 tablespoons oil
salt, to taste
pepper, to taste
Combine broccoli and fruit in a large bowl.
Mix dressing ingredients and pour over salad. Sprinkle with sunflower seeds.
Photography: Nechama Laitman.
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Yummy and healthy This is such a colorful addition to your shabbos plate that usually has brown food on shabbos afternoon. A real winner!
YOu know my feelings about pomegranates and oranges… Love this twist with broccoli.