A broccoli salad packed with nutrients and deliciousness.
Besides the fact that this is a stunning salad thanks to its vibrant colors, I also want to add that its beauty is matched by its taste. All of the ingredients come together to embody a yummy and healthy Greek inspired salad.
We love that you can customize here with couscous, orzo or quinoa. No need to cook your broccoli since you’re chopping it into small pieces. For the beets, please see the NOTES section below the recipe.
Ingredients:
- 1 cup uncooked couscous
- 5 cups fine chop broccoli
- 3 medium cooked beets, sliced
- 8 oz artichoke hearts, halved
- 1/2 cup pomegranate
- 1/2 cup olives, halved
- 2 tbs sunflower seeds
- 3 tbs fresh dill, chopped
- 5 oz feta cheese, crumbled
dressing:
- 1/3 cup olive oil
- 1-2 tbs red wine vinegar (or lemon juice)
- 1 tsp dried oregano
- salt and pepper to taste
Instructions
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Cook your couscous as per package instructions. I cooked mine with half chicken broth and half water for some added flavor.
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Whisk together the dressing ingredients. Taste and adjust if needed.
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Assemble your salad with all of the ingredients in a large bowl. Toss with dressing to coat and enjoy. Store leftovers in your fridge.
Notes
BEETS: I roasted my beets with some olive oil, salt, pepper and rosemary, covered until fork tender. You can also just purchase the ready made beets in the super market. Second option is to grate your beets and add in – no cooking necessary! OR you can just boil your beets until for tender!
If you can’t find pomegranate, just sub in dried cranberries or dried cherries or raisins or dates.
