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BROCCOLI AND POMEGRANATE SALAD

My spin on the classic Hoosier Broccoli Salad is Broccoli and Pomegranate Salad

RECIPE NAME
Broccoli and Pomegranate Salad

DESCRIPTION
Each year in December, the Mother gifts me with fresh pomegranates. She celebrates the coming of winter with Persephone’s favorite food. According to ancient Greek myth, the goddess couldn’t resist the seeds when given them by her husband in the Underworld. He was a silver-tongued devil who knew what the ladies liked to eat.

The Mother and me with pomegranate love

Not unlike Persephone, Sam and I find pomegranate seeds incredibly tempting. When my wife was diagnosed with severe Type 2 Diabetes, we thought that going keto would leave us out in the cold regarding one of our favorite fruits. Turns out, pomegranate seeds contain antioxidants that lower blood glucose levels and reduce bad cholesterol.

When I started thinking about how to turn Hoosier Broccoli Salad keto, I became stuck on the dried fruit. Then, my longing for pomegranate seeds inspired me to include them in this recipe. I hope you warm to the thought of having them in it. You can always say the devil made me do it the KetoLuxe way.

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Dinner from the evening we shot this dish for the KetoLuxe cookbook. Because we eat all the food you see (unlike most stylized shoots).

Do you have Diabetes like my wife? Diet, relaxation, and exercise play important roles in managing blood sugar levels. Join the Adventures with Diabetes Facebook group to explore fun ways to keep yours in check

PREP
10 minutes

COOK
20 minutes

INGREDIENTS

6 slices bacon
5 cups broccoli florets
¼ cup purple onion, slivered
2 tablespoons chopped macadamia nuts
½ cup shredded cheddar
2 tablespoons pomegranate seeds
½ cup mayo
½ cup sour cream
1 tablespoon apple cider vinegar
¼ cup Swerve*
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Place slices of bacon on a baking racked nestled in a baking sheet. Bake until crispy (about 20 minutes).
  3. Reserve bacon grease for use later in recipe. Do not chill.
  4. In a large bowl, combine broccoli, onion, macadamia nuts, cheddar, and pomegranate seeds.
  5. In a medium bowl, whisk together bacon grease, mayo, sour cream, vinegar, Swerve, red pepper flakes, salt, and pepper.
  6. Combine salad and dressing.
  7. Let chill for one hour (if you can stand to wait that long).

YIELD
12 servings

NOTES
If you would like to go lower carb, leave out the pomegranate seeds.

If you’re having a high cycle day, you can increase the amount the pomegranate seeds.

NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 2.4 grams
Total carbs: 8.3 grams
Fiber: 0.9 grams
Fat: 16 grams
Protein: 3.6 grams
Calories: 166.7
Glycemic load: 1.0

 

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