Sunflower sprout and herb salad with pomegranate dressing
Delicious sunflower sprout and herb salad topped with a tangy pomegranate dressing. A fresh and flavorful dish bursting with vibrant colors and flavors.
Ingredients:
- 2 yellow squash, quartered lengthwise
- 2 zucchini, quartered lengthwise
- 4 ears of corn, shucked
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Kosher salt
- Pepper
- 2 cups shredded red cabbage
- 1 cup alfalfa or broccoli sprouts
- 4 cups chopped kale
- 1/3 cup salted roasted sunflower seeds
- 1/2 shallot, chopped
- 1 garlic clove, crushed
- 2 tablespoons fresh lemon juice
- 1/4 cup lebneh or full-fat Greek yogurt
- 3 tablespoons water
- 1 1/2 tablespoons za’atar
- 1/4 cup extra-virgin olive oil
- Kosher salt
Instructions:
- Preheat a grill. In a large bowl, mix the squash, zucchini and corn with the 1/4 cup of olive oil and season with salt and pepper. Grease the grill grates and cook the vegetables over medium heat, turning occasionally, until they have a slight char and are just tender, approximately 10 minutes for the squash and zucchini, and 15 minutes for the corn. Cut the squash and zucchini into 2-inch pieces and place back in the bowl. Slice the corn kernels off the cobs and add them to the bowl; let the mixture cool down to room temperature. Gently fold in the red cabbage, sprouts and kale.
- In a blender, mix together all the ingredients except the olive oil and salt and blend until slightly lumpy. While blending, slowly pour in the olive oil until the dressing becomes smooth. Season with salt.
- Pour half of the dressing over the salad and gently mix to combine. Serve the salad with the remaining dressing on the side.
Summary:
- Calories: 471 kcal
- Fat: 30 g
- Protein: 17 g
- Carbs: 44 g
- Potassium: 899 mg
- Magnesium: 147 mg