How helpful are salads and how good they feel at any time of year, right? Especially interesting is when we incorporate these seasonal vegetables and fruits, although today we enjoy many of them all year round. The one that I invite you to try today is this broccoli and cauliflower salad with pomegranate.
Healthy and easy to do This salad is a success as a starter or side. At home we prepare it so that both the broccoli and the cauliflower are slightly crunchy, al dente as they say. But everyone can give the vegetables the point they like best, of course!
Once you blanch or cook broccoli and cauliflower you can do it for several days. In a airtight container They will last up to 4 days in the fridge and you can use it to make a cream, a salad or serve as an accompaniment to meat and fish. Do you dare to prepare the salad?
- 1 tablespoon olive oil (or sunflower oil)
- ½ head of cauliflower, in florets
- ½ head of broccoli, in florets
- 4 radishes, very thinly sliced
- 1 handful of spinach
- 1 orange, peeled and chopped
- Some pomegranate seeds
- 1 bunch of parsley
- Sesame seeds and chopped walnuts (for garnish)
- salt and pepper
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon mustard
- 2 teaspoons vinegar
- Blanch the broccoli and the cauliflower 2 minutes. We drain well.
- Then we sauté in a pan cauliflower with olive oil for 4 minutes. Then add the broccoli and sauté 4 more minutes until the cauliflower is lightly browned
- Then, we place both the broccoli and the cauliflower together with the rest of the ingredients (except the pomegranate seeds) in a salad bowl.
- We mix all the dressing ingredients and we combine it with the salad.
- Finally, garnish with the seeds of pomegranate, sesame seeds and chopped nuts.
- We serve the broccoli and cauliflower salad immediately.