Broccoli-Techinah Salad with Pepita Crunch

Brynie Greisman Brynie Greisman
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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!

30m 6
Easy Vegetarian Pescatarian Gluten Free Low Carb No Refined Sugar Paleo Parve

Contains: Sesame

Directions

Prepare the Dressing

  1. 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.

Prepare the Topping

  1. 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.

To Serve

  1. 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.

  2. Sprinkle salad with topping and garnish with arils.

Credits

Notes:

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.

Notes:

This is a lightly dressed salad. If you prefer a heavily dressed salad, double the amount of dressing.

Description:

Food and Prop Styling by Renee Muller

Photography by Moishe Wulliger

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Zippy Klein •