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Broccoli, Pear & Pomegranate Salad | Can't Stay Out of the Kitchen

Broccoli, Pear and Pomegranate Salad

Teresa Ambra
This lovely salad is filled with broccoli, pears, pomegranates, sunflower seed kernels, bacon, craisins and pecans. Gluten free, healthier and lower calorie than most holiday salads. Great for Thanksgiving.
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Prep Time 25 minutes
Total Time 25 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine American
Servings 10
Calories 330 kcal

Equipment

  • 1 large serving bowl
  • 1 sharp knife to cut fruit and vegetables
  • 1 small mixing bowl
  • 1 whisk
  • measuring cups
  • measuring spoons

Ingredients
  

  • 3 large heads broccoli crowns cut into bite size florets
  • 2 large red pears sliced or diced (NOT peeled)
  • 1 cup pomegranate arils
  • 1 cup craisins
  • 1 cup pecan pieces
  • 1/3 to 1/2 cup sunflower seeds
  • 1/3 cup red onion chopped
  • 4-6 slices bacon fried crisp and broken into small pieces, (I used peppered bacon)
  • 1/2 cup plain Icelandic yogurt or Greek yogurt
  • 5.3 oz. container pomegranate yogurt stirred
  • 1/3 cup honey agave syrup or granulated sugar
  • 1/4 cup apple cider vinegar

Instructions
 

  • 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; cover and refrigerate.
  • Combine yogurts, honey and apple cider vinegar in medium mixing bowl with a whisk.
  • Cover and refrigerate until ready to serve.
  • Combine salad with salad dressing right before serving to keep vegetables and fruit crisp.

Notes

NOTE: Preparation time does not include time required to cook bacon.
 
 
NOTE: You can also substitute turkey bacon for the regular bacon in recipe.
 
 
NOTE: If desired, use only plain yogurt in the salad dressing.
 
 
NOTE: If you're not using fresh pomegranate (and using pomegranate arils that are already pre-packed from the produce section of the grocery store), you will want to soak the pomegranates in warm water with a few tablespoons of baking soda added. Swish the pomegranate arils in the water and allow to soak about ten minutes. Then rinse well and towel dry before using. This will eliminate any brine taste and smell that the pomegranates are soaked in before packing.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 330kcalCarbohydrates: 48gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 8mgSodium: 133mgPotassium: 820mgFiber: 9gSugar: 32gVitamin A: 1164IUVitamin C: 167mgCalcium: 133mgIron: 2mg
Keyword bacon, broccoli, cranberry, gluten free, Greek yogurt, pears, pecans, pomegranates, salad, salad dressing
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