2 heads of broccoli (Cauliflower would also work in replacement)
2 cups of walnuts
1/4 – 1/2 cup of honey or maple syrup for drizzling nuts
1 pomegranate
1- 2 red onions (depending on size and how much you like roasted onion)
1 bag of baby spinach leaves
4 garlic cloves (in skin)
Olive oil and salt to taste
Meredith’s goats cheese 500g (or less) (break into small feta bits as you sprinkle over salad)
Balsamic glaze
- Preheat oven to 150deg.
- Place walnuts on baking tray and drizzle with honey or maple syrup and bake for 10mins
- Wash and break brocolli into florets and place on baking tray
- Add red onion cut into quarters to tray
- Add 4 garlic cloves to tray
- Generously drizzle broccoli, red onion and garlic with olive oil and salt (usually this oil is enough to dress the whole salad)
- Bake for 20-30mins or until broccoli looks cooked on ends and soft to eat. Remove and allow to cool.
- Quarter the pomegranate, then peel off the skin, pulling out seeds away from the rind and put to the side
- Depending on the size bowl you are serving in, place 3/4 to a full bag of spinach leaves on base, sprinkle the broccoli and onion across the top giving a gentle mix,
- Squeese roast garlic out of the skin, across the salad leaves onto the salad leaves
- Add pomegranate seeds, goats cheese and walnuts to the top
- Option to add more olive oil if salad needs it
- Drizzle balsamic glaze over the top
