Broccolini Salad
User Reviews
5
Broccolini Salad
Description
The recipe starts by trimming broccolini stems and sautéing them in olive oil until lightly charred. Minced garlic and salt are added briefly before steaming the broccolini with water until tender but still crisp and bright green. Meanwhile, a vinaigrette made from olive oil, apple cider vinegar, Dijon mustard, honey, red chili flakes, and salt is whisked together.
Once cooked, broccolini is combined with finely diced red onion, halved walnuts, and halved grapes. The dressing is drizzled on top along with fresh lemon juice before tossing gently to mix. The result is a salad with contrasts in texture — tender broccolini with crunchy nuts and juicy grapes — and a dressing that brings sweet, tart, and mildly spicy notes.
This salad works well as a side dish that introduces fresh, vibrant flavors to meals. Variations in the dressing are possible by substituting apple cider vinegar or honey, and nuts like pecans or pine nuts can replace walnuts. Leftovers are best stored chilled up to four days and are recommended to eat cold to preserve grape and nut texture.
Ingredients
Broccolini Salad:
- 3 bunches broccolini about 1 ½ pounds
- 2 - 3 large garlic minced, cloves
- ½ - 1 teaspoon salt or to taste
- ½ cup water
- ¼ cup red onion finely diced
- ⅓ cup walnuts halved
- 1 - 1 ½ cups grape halved, red, seedless
- lemon juice of ½ lemon
Apple Cider Vinaigrette:
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 - 2 tablespoon honey to taste
- 1 teaspoon red chili flakes optional, for spice
- ½ teaspoon salt
Instructions
- Trim the broccolini: Cut about ½ inch off the ends of the broccolini stems.
- Cook the broccolini: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the broccolini and cook for 5–7 minutes, stirring occasionally, until the tops are lightly charred.
- Add garlic and steam: Stir in the minced garlic and salt, cooking for another 30 seconds to 1 minute until the garlic smells fragrant. Lower the heat to medium-low, add the water, and cover the pan with a lid. Let the broccolini steam for 3–5 minutes until it’s bright green and slightly crunchy.
- Make the dressing: While the broccolini cooks, whisk together all the dressing ingredients in a small bowl. Taste and adjust as needed.
- Assemble the salad: Once the broccolini is done, transfer it to a serving bowl. Add the red onion, walnuts, and grapes.
- Dress and serve: Drizzle the dressing on top, squeeze lemon juice over everything, and gently toss. Serve and enjoy!
Notes
- Apple cider vinegar in the dressing may be substituted with white wine vinegar if preferred.
- Honey can be replaced with maple syrup to make the dressing vegan-friendly.
- Walnuts may be swapped for pecans or pine nuts depending on taste or availability.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days and serve chilled; reheating is not advised as grapes and nuts may become soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 625mg | 26% |
| Potassium | 196mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1645IU | 33% |
| Vitamin C | 86mg | 96% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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