Honeycrisp Broccoli Toss with Cranberries, Pecans & Pomegranate Sparkle
Mediterranean-Style Salad
🧺 Ingredients (Serves 4–6)
Salad
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4 cups fresh broccoli florets, finely chopped
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¼ cup red onion, very thinly sliced
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⅓ cup dried cranberries
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⅓ cup toasted pecans, roughly chopped
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⅓ cup pomegranate arils
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¼ cup crumbled feta cheese (optional but recommended)
Honey-Lemon Dressing
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3 tbsp extra-virgin olive oil
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2 tbsp fresh lemon juice
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1½ tbsp honey
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1 tsp Dijon mustard
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1 clove garlic, finely grated
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Salt & freshly cracked black pepper
🔥 Instructions
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Prep the Broccoli
Place chopped broccoli in a large bowl.
Sprinkle lightly with salt and massage gently 1–2 minutes to soften. -
Make the Dressing
Whisk olive oil, lemon juice, honey, Dijon, garlic, salt, and pepper until smooth. -
Toss the Salad
Pour dressing over broccoli and toss well to coat.
Fold in red onion, cranberries, pecans, and feta. -
Finish with Sparkle
Just before serving, gently fold in pomegranate arils. -
Rest & Serve
Let sit 10–15 minutes for flavors to meld.
🫒 Mediterranean Serving Ideas
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Serve alongside grilled chicken, salmon, or lamb
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Add to a mezze platter
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Spoon into grain bowls or wraps
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Finish with fresh mint or parsley
💡 Chef Tips
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Chop broccoli very small for best texture
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Lightly toast pecans to enhance flavor
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Swap cranberries for golden raisins or chopped dates
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Keeps well up to 2 days refrigerated
Crunchy, bright, and perfectly balanced—this salad brings freshness and festive flair to any Mediterranean table ✨
