Grilled Broccolini and Pomegranate salad

Author: Sarah Cobacho

Published: May 24, 2024

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A large bowl of grilled broccolini and pomegranate salad with rocket and couscous on a white table, complete with serving utensils and fresh ingredients in the background.

This delicious grilled broccolini and pomegranate salad is a real show-stopper. I’m currently having a moment with pearl couscous; I love the texture; it feels very luscious, and cooking it with vegetable stock or adding some spices to the broth gives it a really nice flavor. With various vegetables, fresh greens, and pomegranates, this salad is packed with antioxidants and will make you feel amazing. It’s also well-balanced, with 17 g of fiber and 22 g of protein per serving, along with some healthy fats from the avocado and pistachios. Best of all, it looks very impressive while the steps are quite simple, and it is perfect for a colorful side when hosting or for a nourishing lunch at home.

Why I Love This Recipe

  • Vibrant and refreshing: The peppery arugula, grilled broccolini, juicy pomegranate seeds, and tangy pickled onions, all layered in a luxurious creamy avocado and mint dressing, make this salad an absolute treat for your taste buds.
  • Fiber-packed: With 17 g of fiber per serving, this salad is also a treat for your microbiome.
  • Balanced: With the combination of fiber, healthy fats, and protein (22 g per serving) to keep you feeling full and satisfied.
  • Simple to make: This salad comes together in just 30 minutes with easy steps, making it perfect for a nourishing lunch or a stunning side dish.
  • Versatile: Enjoy it as a side dish, a light lunch, or even as a festive Christmas side salad.
Close-up of grilled broccolini and pomegranate salad showing details of pomegranate seeds, pistachios, and butter beans mixed with fresh greens.

Ingredient Notes

  • Broccolini: This tender green vegetable is perfect for grilling. If you can’t find broccolini, regular broccoli works well too.
  • Pearl Couscous: Adds a delightful texture to the salad. You can substitute with quinoa or bulgur for a different grain.
  • Pistachios: These nuts add a lovely crunch and nutty flavor. Feel free to use almonds or walnuts if you prefer.
  • Pomegranate Seeds: They add a burst of sweetness and color. If pomegranates are out of season, dried cranberries are a good alternative.
  • Butter Beans: These creamy beans are a great source of protein and fiber. You can also use chickpeas or cannellini beans.

How to make this recipe (summary)

Start by cooking the pearl couscous with vegetable stock powder and boiling water. Once cooked, rinse under cold water and set aside. Heat a pan with olive oil and cook the broccolini until slightly charred. Chop into bite sizes. Toast the pistachios in a pan with olive oil until golden and fragrant. Blend the avocado with fresh mint, soy yogurt, lemon juice, and salt to make the dressing. Combine the couscous, rocket, broccolini, cucumber, butter beans, pickled onions, pomegranate seeds, and toasted pistachios in a large salad bowl. When ready to serve, drizzle with the Vibrant Avocado Dressing, adjust salt to taste, and enjoy! View recipe card below for detailed instructions.

Variations and Tips

  • Add extra flavors: I sometimes cook the vegetable with leftover oil from sundried tomatoes or vegan feta marinate.
  • Use different greens: Swap the rocket for spinach or mixed baby greens for a milder flavor.
  • Make it protein packed: Add some grilled tofu (our Herby Lemon Tofu would be perfect in this!) or more butter beans to up the protein intake.
  • Serve immediately: For the best texture and flavor, serve the salad as soon as it’s assembled.
  • Prep ahead: Cook the couscous and beans ahead of time to save on prep time when you’re ready to assemble the salad.
  • Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. Keep the arugula separated if possible.
  • Must Try: If you love this one you will also love our Couscous Pomegranate Salad or our Pearl Couscous & Roasted Veggie Salad (Meal Prep).
  • Make it Gluten-Free: Swap the couscous for quinoa.

Why You’ll Love This Grilled Broccolini and Pomegranate Salad TLDR

  • Fresh
  • Nutritious
  • Protein-packed
  • High-fiber
  • Quick to make
A large bowl of grilled broccolini and pomegranate salad with rocket and couscous on a white table, complete with serving utensils and fresh ingredients in the background.

Grilled Broccolini and Pomegranate Salad

5
A refreshing salad combining grilled broccolini, crunchy pistachios, and sweet pomegranate with a creamy avocado dressing.
Sarah Cobacho (plantbaes.com)
Prep Time20 minutes
Cook Time10 minutes
Total Time20 minutes

Video

Servings 3

Ingredients

  • 1 cup dry pearl couscous
  • 1 tsp vegetable stock powder
  • 1 tsp olive oil (divided)
  • 1 broccolini
  • 3 tbsp chopped pistachios
  • 2 cups rocket ((aragula))
  • ½ pomegranate (seeds only)
  • 1 cucumber (finely chopped )
  • 1.5 cups cooked butter beans
  • ¼ cup pickled onions

Vibrant Avocado Dressing

  • ½ avocado
  • cup fresh mint
  • ¼ cup soy yogurt
  • 3 tbsp lemon juice
  • ¼ tsp salt

Instructions

  • To a small saucepan, add the pearl couscous, vegetable stock powder, and 1 cup of boiling water. Bring to a boil, and cook covered for 10 minutes until all the liquid has been absorbed. Rinse under cold water and set aside.
  • In a pan on medium heat, add ½ tsp olive oil and the broccolini; cook for 10 minutes, until slightly charred, stirring regularly. Once cooked, chop into bite sizes.
  • Toast the pistachios on a pan on low heat, with ½ tsp oil, for 3 to 4 minutes until golden and fragrant. Keep a close eye on them as they can burn quickly.
  • To make the Vibrant Avocado Dressing: blend the avocado with the mint, yogurt, lemon juice, and salt.
  • In a large salad bowl, combine the couscous, rocket, broccolini, cucumber, butter beans, pickled onions, pomegranate seeds, and toasted pistachios. When ready to serve, drizzle with the Vibrant Avocado Dressing, adjust salt to taste and enjoy!

Per Serving

Calories 568kcalCarbohydrates 80gProtein 22gFat 12gSodium 348mgFiber 17gVitamin A 98IUVitamin C 67mgCalcium 167mgIron 6mg
COURSE Salad
CUISINE Mediterranean-Inspired
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FAQ

Is this recipe gluten-free?

No, the pearl couscous contains gluten. Use quinoa or brown rice for a gluten-free version.

Can I make this salad ahead of time?

Yes, you can prepare the ingredients ahead of time and assemble the salad when ready to serve.

What can I use instead of pomegranate seeds?

A little bit of dried cranberries is a good substitute.

How long does the dressing last?

The avocado dressing can be stored in the fridge for up to 2 days (the lemon juice will prevent it from going brown) stir well before serving.

Can I add more vegetables?

Absolutely! Feel free to add any of your favorite vegetables to this salad.

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One Comment

  1. You’re going to love this easy and beautiful grilled broccolini and pomegranate salad, packed with fiber, protein, and fresh flavors! Make sure to rate it 5 stars if you enjoyed it!5 stars

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