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This broccoli-based salad is a great way to get in some greens with the perfect crunch and a burst of flavor!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 7 servings
Course: Salads

Ingredients
  

  • 12 oz broccoli
  • 1 pomegranate
  • 1 bunch green onion
  • 1/3 cup pepitas
  • 1 cup yogurt df
  • 1/3 cup dijon mustard
  • 2 tbsp rice vinegar
  • 1 lemon
  • 8 oz tempeh
  • 2 tbsp coconut aminos
  • 1/2 tsp avocado oil
  • 1 tsp paprika
  • 1/4 tsp chili powder
  • 1 pinch salt

Equipment

  • 1 large mixing bowl
  • air-fryer
  • measuring cups
  • measuring spoons

Preparation
 

  1. Crumble tempeh into a bowl. Add chili powder, paprika, avocado oil, maple syrup, and a pinch of salt. Air-fry at 365F for ~20 minutes, tossing halfway.
  2. Chop the broccoli into small pieces. Remove the seeds from the pomegranate. Chop the green onion.
  3. Add broccoli, pomegranate, green onion, pepitas, tempeh "bacon", yogurt, dijon mustard, rice vinegar, and fresh lemon juice to a large bowl. Mix everything together.

Video

Notes

Substitutions, Add-Ons, & Alterations:
  • Try craisins, currants, or raisins in place of pomegranate seeds.
  • Replace green onion with red, white, or yellow onion.
  • Use regular bacon bits (contains soy, may contain gluten) or chopped bacon in place of tempeh bacon bits (contains soy and coconut).  
* Any changes to the original recipe may alter the time, taste, temperature, and/or allergen content!