Honeycrisp Broccoli Toss with Cranberries, Pecans & Pomegranate Sparkle

Honeycrisp Broccoli Toss with Cranberries, Pecans & Pomegranate Sparkle

Mediterranean-Style Salad

🧺 Ingredients (Serves 4–6)

Salad

• 4 cups fresh broccoli florets, finely chopped

• ¼ cup red onion, very thinly sliced

• ⅓ cup dried cranberries

• ⅓ cup toasted pecans, roughly chopped

• ⅓ cup pomegranate arils

• ¼ cup crumbled feta cheese (optional but recommended)

Honey-Lemon Dressing

• 3 tbsp extra-virgin olive oil

• 2 tbsp fresh lemon juice

• 1½ tbsp honey

• 1 tsp Dijon mustard

• 1 clove garlic, finely grated

• Salt & freshly cracked black pepper

---

🔥 Instructions

1. Prep the Broccoli
   Place chopped broccoli in a large bowl.
   Sprinkle lightly with salt and massage gently 1–2 minutes to soften.

2. Make the Dressing
   Whisk olive oil, lemon juice, honey, Dijon, garlic, salt, and pepper until smooth.

3. Toss the Salad
   Pour dressing over broccoli and toss well to coat.
   Fold in red onion, cranberries, pecans, and feta.

4. Finish with Sparkle
   Just before serving, gently fold in pomegranate arils.

5. Rest & Serve
   Let sit 10–15 minutes for flavors to meld.

---

🫒 Mediterranean Serving Ideas

• Serve alongside grilled chicken, salmon, or lamb

• Add to a mezze platter

• Spoon into grain bowls or wraps

• Finish with fresh mint or parsley

---

💡 Chef Tips

• Chop broccoli very small for best texture

• Lightly toast pecans to enhance flavor

• Swap cranberries for golden raisins or chopped dates

• Keeps well up to 2 days refrigerated

Crunchy, bright, and perfectly balanced—this salad brings freshness and festive flair to any Mediterranean table ✨