Asparagus, almond and pomegranate salad with roasted garlic dressing

Pomegranate seeds are rich in fibre and antioxidants that may benefit your health. They are also a good source of vitamin E and magnesium.

Serves: 6

Time to make: 35 mins

Ingredients

More weights & measures

6 cloves garlic, unpeeled
1½ tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
2 bunches asparagus, trimmed
2 bunches broccolini, trimmed, or 4 cups broccoli florets
8 cups baby spinach
¼ cup fresh pomegranate seeds, to serve
2 tablespoons chopped roasted almonds, to serve

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Instructions

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1 Preheat oven to 160°C. Line a small baking tray with baking paper. Place garlic on tray and roast for 20-25 minutes, or until soft. Set aside to cool.

2 Into a bowl, squeeze roasted garlic from cloves, mash until smooth and add lemon juice, oil, mustard and honey. Whisk to combine.

3 In a steamer, over a saucepan of boiling water, cook asparagus and broccolini for 2-3 minutes, or until tender. Refresh under cold water and drain.

4 On a flat dish, arrange spinach, asparagus and broccolini. Drizzle salad with roasted garlic dressing and sprinkle with pomegranate seeds and chopped roasted almonds. Serve.

Variations

Make it gluten free: Check mustard is gluten free.

Make it vegan: Use maple syrup instead of honey and check Dijon mustard is vegan.

Nutrition Info (per serve)

Calories 90 cal

Kilojoules 380 kJ

Protein 5 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 4 g

Dietary fibre 5 g

Sodium 50 mg

Calcium 60 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.