Asparagus, almond and pomegranate salad with roasted garlic dressing
Please log in to save or rate.
6 (as a side)
Time to make:
35 mins (Hands-on time: 5 mins, Cooking time: 30 mins)
$2.80 per serve
(at time of publication)
Full ingredients list:
6 garlic cloves, unpeeled
1 1/2 tablespoons lemon juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
2 bunches asparagus, trimmed
2 bunches broccolini, trimmed
100g baby spinach
1/4 cup fresh pomegranate seeds
2 tablespoons roasted almonds, chopped
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 160°C. Line a small baking tray with baking paper. Place garlic cloves on tray and roast for 20–25 minutes, or until soft. Set aside to cool.
Step 2Squeeze garlic from cloves and place in a bowl. Mash until smooth. Add lemon juice, oil, mustard and honey; whisk well.
Step 3Steam the asparagus and broccolini for 2–3 minutes, or until tender. Drain. Refresh under cold water and drain.
Step 4Arrange spinach, asparagus and broccolini on a serving platter. Drizzle salad with the roasted garlic dressing and sprinkle with pomegranate seeds and chopped roasted almonds. Serve.
About this recipe
First published: December 2017