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5.0 from 3 votes

Broccoli with Feta and Fried Almonds

 Perfectly cooked broccoli with tangy feta and crunchy fried almonds. I thought I hated broccoli until I tried this salad. For real.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 Servings
Calories: 346 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 teaspoon salt
  • 6 cups water
  • 1 pound broccoli crowns fresh, trimmed and broken into similar-sized florets*
  • 1 large clove garlic
  • 1/4 teaspoon salt
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon crushed red pepper 3 or 4 shakes of pepper, if guessing makes you nervous, start with 1/4 teaspoon. You can always add more.
  • 5 tablespoons olive oil divided
  • 1/2 cup slivered almonds
  • 1/2 cup crumbled Feta cheese
  • 1 handful dried cranberries optional

Instructions

    Cup of Yum
  1. In a medium-sized pot, add water until it looks like you have about 6 cups, or measure it out if you want. Add 1 teaspoon of salt. Put it on high, put a lid on, and bring it to a boil.
  2. While the water boils, trim and break apart the broccoli. Try to make them the same-ish size so that they cook evenly.
  3. Crush the garlic with the side of a chef's knife, then mince finely. Add 1/4 teaspoon salt and mash it all together. (You can use a mortar and pestle for this, or a garlic press. Whatevs. Just get it mashed)
  4. Place the salted garlic in a small bowl, and then add the red wine vinegar. Add in a few shakes of crushed red pepper flakes, and then let that mixture sit for 10 minutes.
  5. Once the water comes to a rolling boil, add the broccoli florets, cover it with a lid, and set a timer for 3 minutes. This is important! Do not cook longer than 3 minutes! They will get mushy and lackluster. Don't sneak a peek in the pot. Just set the timer.
  6. When the timer goes off, immediately pour the broccoli into a colander in the sink, and let cool a bit.
  7. Heat 1 tablespoon of olive oil in a small heavy frying pan. Add the almonds, and fry until they are lightly browned, about 2-3 minutes. Keep an eye on them, they burn very quickly. Put the almonds on a paper towel-lined plate and immediately sprinkle with a dash (or 4) of salt. Let almonds cool a few minutes.
  8. Whisk the remaining 4 tablespoons of olive oil into the vinegar-garlic mixture. Stir together the broccoli, feta, and half the almonds in a mixing bowl; add cranberries if you are using them. Drizzle with dressing and toss to coat. Serve salad while it is hot, with remaining almonds sprinkled over the top.

Notes

  • * You can use frozen broccoli florets, but only if you must. The sauce still made them taste amazing, but they were slightly mushier than the batch that I made using fresh crowns. Thaw completely before blanching.

Nutrition Information

Serving 1cup Calories 346kcal (17%) Carbohydrates 18g (6%) Protein 9g (18%) Fat 29g (45%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 18g Trans Fat 1g Cholesterol 17mg (6%) Potassium 477mg (14%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 823IU (16%) Vitamin C 101mg (112%) Calcium 185mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 346

% Daily Value*

Serving 1cup
Calories 346kcal 17%
Carbohydrates 18g 6%
Protein 9g 18%
Fat 29g 45%
Saturated Fat 6g 30%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 18g 90%
Trans Fat 1g 50%
Cholesterol 17mg 6%
Potassium 477mg 10%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 823IU 16%
Vitamin C 101mg 112%
Calcium 185mg 19%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.