Winter Broccoli and Dried Cherry Salad
This vibrant, fresh salad makes a solid sidekick to a pot of soup on a chilly winter’s day. Consider doubling up on the piquant dressing — it keeps well for several weeks in the refrigerator — or sub your own favorite.
- ½ cup good olive oil
- ¼ cup good balsamic vinegar
- 2 tablespoons fruit juice (we used apple cider)
- 2 tablespoons honey
- 1 heaping tablespoon Dijon mustard
- 2 teaspoons minced garlic or garlic paste
- ½ teaspoon kosher or sea salt
- Fresh cracked black pepper
- 2–3 large broccoli crowns (about 6 cups), cut into bite-sized pieces
- 1 small bunch asparagus, cut into 2-inch pieces
- 1 bag (10 ounces) angel hair coleslaw cabbage
- 1 package (5 ounces) dried cherries
- 1 medium red onion, cut into thin slivers
- 1½ cups thinly sliced celery
- Arils of 1 pomegranate
Combine the dressing ingredients in a jar and shake to mix. Makes about 1 cup.
For the salad, blanch broccoli and asparagus; cool and dry with paper towels. Combine all salad ingredients except pomegranate in large bowl. Pour in dressing and toss to coat salad. Chill for several hours before serving. Scatter with arils at serving time.