This salad has all the components for success — a crunchy, fresh, awesome medley of flavors and a fabulous topping. The techinah dressing is sweetened with just a tad of honey, and the parsley gives it a really nice, pleasant taste. I hope you’ll relish it as much as we did!
Broccoli-Techinah Salad with Pepita Crunch
- Cooking and Prep: 30 m
- Serves: 6
Prepare the Dressing
Place all ingredients in a small bowl. Blend well with an immersion blender or in the food processor. Taste and adjust seasoning if desired. Set aside.
This can be done a few days in advance and kept refrigerated, or done way in advance and frozen, with perfect results. The dressing thickens as it sits, so it may have to be diluted with a little water before using.
Prepare the Topping
Place all ingredients in a small frying pan. Heat over low-medium heat until very fragrant and pepitas start browning slightly. Stir often. This should take about eight minutes. Set aside to cool.
Place all ingredients, aside from pomegranate arils, in a medium-sized bowl. Toss with dressing about an hour before serving, or serve with dressing on the side.
Sprinkle salad with topping and garnish with arils.
This is a lightly dressed salad. If you prefer a heavily dressed salad, double the amount of dressing.
Food and Prop Styling by Renee Muller
Photography by Moishe Wulliger