Broccoli Pomegranate Salad With Tahini Dressing

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Ingredients

Salad Ingredients:

• 8 oz mixed salad greens

• 1.5 lbs of roasted broccoli

• 1/2 cup pomegranate seeds

• 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed

• 1/4 cup pumpkin seeds (pepitas), for topping

Tahini Dressing Ingredients:

• 1/3 cup tahini

• 3 tablespoons olive oil

• 2 tablespoons vinegar (such as apple cider or red wine vinegar)

• 2-3 tablespoons warm water

• 2 cloves roasted garlic 

• 1 teaspoon ground cumin

• 1/2 teaspoon paprika

• Salt and pepper to taste

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Instructions

1.    Prepare the Salad Components: Preheat your oven to 400°F (200°C). Toss the broccoli florets with a bit of olive oil, salt, and pepper. Roast them in the preheated oven for 20-25 minutes until they're slightly crispy (You can roast the garlic for the dressing at the same time).

2. Drain and rinse the garbanzo beans

3. Make the Tahini Dressing: in a blender, combine the tahini, olive oil, vinegar, roasted garlic, ground cumin, paprika, salt, and pepper. Gradually add warm water to the mixture, blending continuously until the dressing reaches your desired consistency. Add more water if needed to achieve a pourable but creamy dressing.

4. Assemble the Salad: Once the broccoli is roasted, let it cool slightly. Add the roasted broccoli, pomegranate seeds, and garbanzo beans to the bowl with the mixed greens. Drizzle the tahini dressing over the salad ingredients. 

5. Sprinkle the top of the salad with pumpkin seeds (pepitas) for added crunch and serve immediately.