When it comes to a salad that will make everyone ask for seconds, look no further than this bright and earthy broccoli tahini salad!
Rich and creamy tahini is mixed with tart apple cider vinegar to create an irresistible dressing that coats broccoli, onion, and pomegranates and creates a salad that will make every dinner table shine.
Plus, given that this salad is paleo, Keto, Whole 30, vegetarian, dairy-free, and vegan – well, it should cover just about any diet you can imagine!
Broccoli apple cider vinegar tahini salad ingredients, substitutions, and tips
Salad ingredients:
- 1 (20 oz.) bag frozen broccoli florets
- 2 ½ tablespoons water
- ½ cup diced yellow or red onion
- ¼ cup pomegranate seeds
- ¼ cup pistachios, pepitas, or slivered almonds
Dressing ingredients:
- 1/3 cup tahini
- 1/3 cup water
- ¼ cup lemon juice
- 2 teaspoons apple cider vinegar
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne
- ¼ teaspoon kosher salt
If you don’t have pomegranates, dried cranberries would make a fabulous substitute!
This salad tastes even better the day after you make it. A little time in the refrigerator to let the flavors meld really makes the whole salad pop! You may just want to loosen up the tahini dressing by adding a little lemon juice and water to the salad before serving. Just eyeball the amounts, you’ll be fine!
Broccoli apple cider vinegar tahini salad recipe (step-by-step instructions):
- Place the broccoli in a large, microwaveable bowl.
- Toss with 2 ½ tablespoons water.
- Cover loosely with plastic wrap.
- Cook on high for 2 ½ minutes, or cooked through.
- Drain, rinse under cold water, and pat dry with paper towels.
- Place the broccoli and onion in a large bowl.
- In a small bowl whisk together tahini, water, lemon juice, apple cider vinegar, cumin, cayenne, and kosher salt.
- Drizzle the dressing over the salad, and toss well to coat. Top with pomegranate seeds and pistachios.
- Refrigerate for up to 3 days.
Recipes and Tips:
Broccoli Apple Cider Vinegar Tahini Salad
Rich tahini is mixed with tart lemon juice and apple cider vinegar to create an irresistible dressing that coats broccoli, onion, and pomegranates and creates a salad that will make every dinner table shine.
- Prep Time: 5 minutes
- Cook Time: 2 1/2 minutes
- Total Time: 7 1/2 minutes
- Yield: 8 servings 1x
Ingredients
Broccoli, Lemon, Apple Cider Vinegar Tahini Salad Ingredients:
1 (20 oz.) bag frozen broccoli florets
2 1/2 tablespoons water
1/2 cup diced yellow or red onion
1/4 cup pomegranate seeds
1/4 cup pistachios, pepitas, or slivered almonds
Tahini Dressing Ingredients:
1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 teaspoons apple cider vinegar
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon kosher salt
Instructions
Place the broccoli in a large, microwaveable bowl.
Toss with 2 ½ tablespoons water.
Cover loosely with plastic wrap.
Cook on high for 2 ½ minutes, or until cooked through.
Drain, rinse under cold water, and pat dry with paper towels.
Place the broccoli and onion in a large bowl.
In a small bowl whisk together tahini, water, lemon juice, apple cider vinegar, cumin, cayenne, and kosher salt.
Drizzle the dressing over the salad, and toss well to coat. Top with pomegranate seeds and pistachios.
Notes
Refrigerate for up to 3 days.
Nutrition Facts
- Serving Size: 1
- Calories: 167
- Sugar: 5.1g
- Sodium: 1317mg
- Fat: 6.5g
- Saturated Fat: 0.8g
- Carbohydrates: 23.2g
- Fiber: 8.7g
- Protein: 10.9g
- Cholesterol: 3mg
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