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How to Make Broccoli Salad with Feta, Barley, and Pomegranate for Lunch

This broccoli salad with feta, barley, and pomegranate is a great salad for a perfect lunch. This salad recipe is rich in nutritious and full flavors. You can find almost all the nutrition elements in one plate.

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How to Make Broccoli Salad with Feta, Barley, and Pomegranate for Lunch

Simply because it’s winter doesn’t suggest we must abandon salads! We simply ought to reconsider how we cause them to.

Darkish veggies, roasted vegetables, and citrus fruits of all colors and stripes are the actual players in January and February. They make salads which are both hearty and flavorful.

Enter sweet, roasted broccoli. What it lacks in beauty it overcompensates for in flavor. This easy salad, served warm, makes an ideal post-vacation meal.

Sure, the ovens turn the broccoli a drab inexperienced, but forget about that because roasted broccoli is something unique. The “branches” of the florets end up smooth, even as the rims that touch the pan caramelize and grow to be crispy.

And don’t toss your broccoli stems! You can roast them together with the florets. They’re remarkably candy and could nearly melt in your mouth.

Bright red pomegranate seeds and a sprinkling of feta also genuinely brighten the plate. add a few fresh spinach, too, for another feel.

How to Make Broccoli Salad with Feta, Barley, and Pomegranate for Lunch
How to Make Broccoli Salad with Feta, Barley, and Pomegranate for Lunch
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This broccoli salad with feta, barley, and pomegranate is a great salad for a perfect lunch. This salad recipe is rich in nutritious and full flavors. You can find almost all the nutrition elements in one plate.
How to Make Broccoli Salad with Feta, Barley, and Pomegranate for Lunch
Votes: 0
Rating: 0
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Print Recipe
This broccoli salad with feta, barley, and pomegranate is a great salad for a perfect lunch. This salad recipe is rich in nutritious and full flavors. You can find almost all the nutrition elements in one plate.
Servings Prep Time Cook Time Passive Time
4 15minutes 30minutes 45minutes
Servings Prep Time
4 15minutes
Cook Time Passive Time
30minutes 45minutes
Nutrition Facts
How to Make Broccoli Salad with Feta, Barley, and Pomegranate for Lunch
Amount Per Serving
Calories 836 Calories from Fat 558
% Daily Value*
Total Fat 62g 95%
Saturated Fat 11g 55%
Polyunsaturated Fat 8g
Monounsaturated Fat 41g
Cholesterol 16mg 5%
Sodium 768mg 32%
Potassium 990mg 28%
Total Carbohydrates 55g 18%
Dietary Fiber 15g 60%
Sugars 12g
Protein 21g 42%
Vitamin A 41%
Vitamin C 345%
Calcium 28%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Nutrition Facts
How to Make Broccoli Salad with Feta, Barley, and Pomegranate for Lunch
Amount Per Serving
Calories 836 Calories from Fat 558
% Daily Value*
Total Fat 62g 95%
Saturated Fat 11g 55%
Polyunsaturated Fat 8g
Monounsaturated Fat 41g
Cholesterol 16mg 5%
Sodium 768mg 32%
Potassium 990mg 28%
Total Carbohydrates 55g 18%
Dietary Fiber 15g 60%
Sugars 12g
Protein 21g 42%
Vitamin A 41%
Vitamin C 345%
Calcium 28%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Cook the barley: Bring a medium saucepan of salted water to a boil. Add the barley, turn the heat to simmer, and cook, uncovered, for 30 minutes, or until tender. Drain and set aside.
  2. Meanwhile, begin heating the oven to 450F. Line a rimmed baking sheet with parchment.
  3. Prep the broccoli: Separate the broccoli crowns from the stems. Separate the crowns into florets. Peel off the tough outer skin from the stems with a vegetable peeler, and then cut into bite-size pieces.
  4. Roast the broccoli: On the baking sheet, spread the broccoli florets and stems and sprinkle with the oil. Use your hands to massage the oil into the broccoli so it is well coated, and spread in one layer. Sprinkle with 1/4 teaspoon salt and some freshly ground black pepper.
  5. Roast for 15 minutes, or until tender. Remove and let cool.
  6. Toast the almonds: As the broccoli roasts, spread the almonds in one layer on a baking sheet and toast in the oven for 3 to 5 minutes, or until golden. Watch carefully so they don't burn. Remove and let cool
  7. Make the dressing: In a small bowl, whisk the vinegar, lemon juice, mustard, salt, and pepper together. Gradually whisk in oil.
  8. Assemble the salad: In a bowl, toss the barley, broccoli, and spinach with the dressing. Transfer to plates or bowls and sprinkle with the almonds, feta, and pomegranate seeds.
Recipe Notes

Serve and Enjoy with your family.

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Written by Sarah

I am a nutritionist and instructor at several places about food and Health. I love food and along with food I am also health conscious. After doing a lot of research on food and health, I started blogging about these things to increase and share my knowledge about Food and Health with all Food lovers.

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