Asparagus, almond and pomegranate salad with roasted garlic dressing

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

First published: Jan 2019

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

Total cost: $13.56 / $2.26 per serve

(at time of publication)

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

Instructions

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 90cal

Kilojoules 380kJ

Protein 5g

Total fat 5g

–Saturated fat 1g

Carbohydrates 5g

–Sugars 4g

Dietary fibre 5g

Sodium 50mg

Calcium 60mg

Iron 1.5mg

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.

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