Warm Riced Cauliflower Broccoli Salad with Pomegranate Seeds

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings
Antioxidant rich pomegranate seeds, called arils, add a bright pop of tart sweetness to savory dishes like salads, grain and rice dishes, and sauteed or roasted vegetables.


  1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add a 12-ounce bag frozen riced cauliflower and broccoli, 1/2 cup finely chopped green beans, 1 minced garlic clove, 1 teaspoon kosher salt and 1/4 teaspoon pepper; cook until crisp-tender, 2 to 3 minutes. Transfer to a bowl to cool. Stir in 1 tablespoon each lemon juice and olive oil, 1/2 cup pomegranate seeds and 1/4 cup each chopped parsley and mint.