Broccoli, Pear and Pomegranate Salad
Gluten Free Living – 2015
Broccoli, Pear and Pomegranate Salad is one of those scrumptious salads it’s hard to stop eating! Thanksgiving is upon us and this spectacular side salad will make a great addition to your Thanksgiving buffet. I love Broccoli Salads and this one has an unbeatable combination of flavors! This salad is healthier, lower calorie and gluten free compared to most fluffy fruit salads usually seen at Thanksgiving tables.
Broccoli, Pear and Pomegranate Salad has broccoli (of course), pears, pomegranate arils, pecans, red onion, craisins, sunflower seed kernels and peppered bacon! Do I hear an Amen?!! I top it off with a lovely Pomegranate salad dressing consisting of apple cider vinegar, plain and pomegranate-flavored Greek yogurt and honey. It’s simple and delicious.
I actually made this recipe twice in three days time. The second time I made it with turkey bacon and used only plain yogurt because the person I was making it for is allergic to pork and tries to stay away from the cane sugar and other sugars in flavored yogurts. Both ways were exceptionally good, although my personal preference is with REAL bacon. 🙂
I was needing to make some kind of side dish for a potluck at our church a couple of weeks ago and when I saw pomegranates on sale at Kroger for 2 for $4, I decided to buy them and come up with some kind of recipe to use them. Because I’ve already tried Broccoli Salad with apples, peaches and cauliflower, I thought I’d see what it would be like using pears and pomegranates instead. It was wonderful!
The dressing is really healthy and refreshing, too. For those of you who need a healthier, lower calorie option for holiday side dishes or potluck gatherings, this recipe is an excellent choice. Make sure you purchase gluten free bacon if you want to keep the dish gluten free.
You can also toast the pecans before adding them if you want a richer, deeper flavor. This recipe is better if you can mix the salad and dressing right before serving, so feel free to make each up separately a day ahead of when you need it. Then just mix the dressing with the salad right before serving and you’re good to go.
If you enjoy Broccoli Salads, you’ll love this Broccoli, Pear and Pomegranate Salad–especially right in time for Thanksgiving or Christmas! The whole crew will enjoy this side dish, besides being very festive and beautiful too! If you’re unsure about using pomegranate flavored yogurt, use plain instead. Both work very well, although the pomegranate flavor amps up the flavors a bit. If you want mouth-watering, give this delectable salad a try.
Broccoli, Pear and Pomegranate Salad is a great choice for Thanksgiving or Christmas dinner.
This salad is so light and refreshing.
Every bite is wonderful since it combines the savory flavors from the pecans and bacon with the sweeter flavors of pears and pomegranates.
Here’s what I did.
I used these ingredients.
Slice pomegranate in half. To remove arils easily, dip under water and remove the arils with your fingers. Rinse and remove membrane. Pat arils dry with paper towels.
Place broccoli florets in a large salad bowl. Add pears, pomegranate arils, sunflower seed kernels, pecans, craisins, red onion and cooked, diced peppered bacon. (You can also substitute turkey bacon, if desired). Refrigerate up to 24 hours before serving.
I used these ingredients for the salad dressing.
Whisk ingredients to combine. Refrigerate until ready to serve.
Pour dressing over salad just before serving.
Broccoli, Pear and Pomegranate Salad makes a beautiful and festive side salad for any holiday dinner.
Here’s the recipe.
BROCCOLI, PEAR AND POMEGRANATE SALAD
(My own concoction)
- 3 large heads broccoli crowns, cut into bite size florets
- 2 large red pears, sliced or diced
- 1 cup pomegranate arils
- 1 cup craisins
- 1 cup pecan pieces
- 1/3 to ½ cup sun flower seeds
- 1/3 cup chopped red onion
- 4-6 slices bacon, fried crisp and broken into small pieces (I used peppered bacon)[br]
- [b]GREEK YOGURT DRESSING:[/b][br]
- ½ cup Chobani plain Greek yogurt
- 5.3-oz. container Chobani pomegranate yogurt, stirred
- 1/3 cup honey, agave syrup or sugar
- ¼ cup apple cider vinegar
- To remove pomegranate arils, slice off ends of pomegranate and cut in half.
- Place each half under water and remove arils.
- Rinse and separate arils from any remaining skin and membranes.
- Set aside.
- Layer salad ingredients in serving bowl.
- Refrigerate until ready to serve. [br]
- Combine salad dressing ingredients and refrigerate until ready to serve.
- Add Greek Yogurt Dressing just before serving to keep vegetables crisp.
Broccoli, Pear & Pomegranate Salad is a great alternative to heavy holiday or potluck fare.
The combination of flavors in this salad is terrific.