Asparagus, almond and pomegranate salad with roasted garlic dressing
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 5g
Make it gluten free: Check mustard is gluten free.
Make it vegan: Use maple syrup instead of honey and check Dijon mustard is vegan.
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