INGREDIENTS
2 heads broccoli, florets only, chopped
1 large red apple, diced
1 cup toasted almonds, chopped
½ cup pomegranate seeds (can buy pre packaged and ready to go seeds at costco, highly recommend!)
¼ cup dates, chopped (about 10)
4 slices crispy bacon
For the vinaigrette:
2 cloves garlic, minced
the juice of 2 limes (about 1/4 cup)
¼ cup avocado oil (or extra-virgin olive oil)
2 tbsp Dijon mustard
1 tbsp white wine vinegar (or apple cider vinegar)
2 tbsp raw/unpasteurized honey
½ tsp salt
½ tsp black pepper
1 tbsp fresh rosemary, chopped
INSTRUCTIONS
Steam the broccoli over salted boiling water or cook it in the microwave in about a quarter of a cup of slightly salted water for 2-3 minutes, until it turns bright green and is slightly softened. Plunge the cooked broccoli in icy cold water to stop the cooking process and set it in a colander covered with a paper towel to drain and dry, place in fridge until time to use.
In a separate pan, cook the bacon strips until nice and crispy (I like mine well done as you can see). Remove to a plate lined with a paper towel to absorb excess fat. Reserve. Chop up toasted almonds, dates, and apples, and set aside.
In a small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside.
In a large mixing bowl, add broccoli, pomegranates, apples, chopped dates, chopped almonds and vinaigrette and mix until thoroughly combined. Break the bacon into pieces and mix it right in.
Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep in the fridge for 5 to 6 days in an airtight container.
*Bonus* I used some left over dressing, added with a dash of balsamic vinegar, as a glaze to some Fish that I had on the other half of my plate with the salad, it was divine! Pour glaze on raw fish in a pan and bake at 400 F for 15 min.
