Winter Broccoli Salad

Ingredients

• 1 bunch baby broccoli, roughly chopped
• 1/2 bunch kale, roughly chopped
• 1/3 cup extra virgin olive oil
• 1 clove garlic, minced or grated
• 1" piece fresh ginger, grated
• 1-2 Tbsp toasted sesame oil
• zest and juice of 1 lemon
• 1 Tbsp soy sauce or tamari
• 1 Tbsp honey
• 1 tsp kosher salt
• 1 pinch crushed red pepper flakes
• 3 carrots, shaved into ribbons
• 1/4 cup fresh parsley, chopped
• arils from 1 pomegranate
• 1 avocado, sliced (optional)
• 2 Tbsp toasted sesame seeds (optional) 

Instructions

1. In a large bowl, toss together the broccoli and kale.
2. In a medium skillet, combine the olive oil, garlic and ginger over medium heat.
3. Simmer 5 minutes or until the garlic is fragrant.
4. Remove from the heat and add the sesame oil, lemon juice and zest, soy sauce, honey, salt, and a large pinch of crushed red pepper flakes.
5. Pour the warm dressing over the broccoli and kale, massaging it into the the greens with clean hands.
6. Add the carrots, parsley and pomegranate arils, and toss to combine.
7. Taste and season with salt.
8. If time allows, let the salad sit 30 minutes or up to overnight in the fridge to allow the salad to marinate.
9. If using, add the avocado and toasted sesame seeds just before serving. Eat!

Recipe Adapted from Half Baked Harvest