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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!
1 pound (1/2 kilogram) Beleaf Broccoli Florets, defrosted in the microwave (resulting in 3 cups)
1 Pink Lady apple (or other crunchy, sweet, red apple), unpeeled and cut into bite-sized pieces
1 large scallion (green and white parts), chopped
generous handful natural dried cranberries
pomegranate arils, for garnishing
3 tablespoons Mighty Sesame Tahini
3 tablespoons water
1 tablespoons olive oil
1 tablespoon + 1 teaspoon freshly squeezed lemon juice
1 and 1/2 tablespoons Gefen Honey
salt, to taste
pepper, to taste
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
handful fresh parsley (leaves only)
1 tablespoon olive oil
1/3 – 1/2 cup pepitas (pumpkin seeds)
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
Haddar Kosher Salt, to taste
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.
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.
Food and Prop Styling by Renee Muller Photography by Moishe Wulliger
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