2 large heads of broccoli, stalks removed, separate florets (abut 3 cups)
1 large ruby red grapefruit
1 small red onion, halved, thinly sliced crosswise
3/4 cup pomegranate seeds, white membrane removed
3/4 cup toasted walnuts
1 tablespoon honey, warmed
2 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
Pinch of salt or more to taste
Black pepper to taste
Place broccoli florets and 2 tablespoons water in a microwave-safe container, cover with plastic wrap and cut a few slits in the plastic to vent. Microwave on HIGH for 2 to 3 minutes or until broccoli is crisp tender, not soft. Let sit for 5 minutes then plunge in a bowl of ice water to cool. Set aside.
Use a sharp knife to cut ends from grapefruit then follow the contour of the flesh with the knife while cutting away the peel and white pith. Slice grapefruit in half lengthwise then slice crosswise to make thin semi-circles. Place grapefruit in a large salad bowl. Add red onion, pomegranate seeds, and walnuts. Drain broccoli and add to bowl. In a small bowl, whisk together honey, vinegar, salt, and pepper. Toss salad and divide among 8 salad plates or bowls. Drizzle with a little honey vinaigrette and serve.
Nutritional Analysis (per serving): Calories 135 (43% from fat); Protein 4 grams; Carbohydrates 17 grams; Fiber 3 grams; Total Fat 6.5 grams (Saturated Fat less than 1 gram; Monounsaturated Fat 1.5 grams; Polyunsaturated Fat 4.5 grams); Cholesterol 0 milligrams; Sodium 11 milligrams.
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