Winter Broccoli and Dried Cherry Salad

Print Recipe

Servings: About 8

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.

Ingredients

Dressing

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

Salad

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

Directions

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.

Recipe Courtesy Of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.