Chopped Broccoli Salad with Balsamic, Walnuts and Cranberries
User Reviews
5
Chopped Broccoli Salad with Balsamic, Walnuts and Cranberries
Description
The Chopped Broccoli Salad uses two heads of broccoli blanched briefly to retain crispness and vibrant green color, then cooled and chopped to bite-sized pieces. The salad dressing mixes balsamic vinegar, pure maple syrup, almond butter (or peanut butter for substitution), olive oil, and salt, warmed briefly to blend smoothly.
The toasted walnuts and pumpkin seeds add toasted, nutty notes and a crunchy texture contrast, while dried cranberries bring bursts of sweetness and chewiness. The salad balances the fresh crispness of broccoli with a richly flavored, slightly sweet and tangy dressing and crunchy, fruity toppings.
This salad is suitable as a side dish or light meal component and can be customized by omitting cranberries to reduce carbohydrates or adjusting nuts and seeds based on preference or availability.
Ingredients
- 2 broccoli about 1.25 lbs, bunches
- 3 T. balsamic vinegar
- 2 T. pure maple syrup
- 2 T. almond butter smooth, or peanut butter
- 3 T. olive oil
- ½ t. salt
- 3 T. pumpkin seeds dry roasted
- ¼ c. dried cranberries
- ¾ c. walnuts coarsely chopped
Instructions
- Preheat oven to 325 degrees.
- Place walnuts on a baking sheet and bake for 4-6 minutes.
For the Broccoli:
- Fill a large pot with enough water to completely immerse both heads of broccoli. Bring water to a boil.
- Fill a separate, large bowl with water and ice.
- Place both bunches of broccoli into boiling water for 2-3 minutes. Remove broccoli, (Carefully! It will be hot!) and blanch it by immersing each bunch into ice water for 30 seconds.
- Set broccoli aside to let cool. Once it has cooled enough for you to safely handle, coarsely chop broccoli and remove stems.
- Place chopped broccoli into a large serving bowl.
For the Balsamic Sauce:
- Combine balsamic vinegar, maple syrup, nut butter, olive oil and salt in a small bowl.
- Microwave ingredients for 20-30 seconds or until nut butter becomes smooth. Whisk to combine.
For the Assembly:
- Just before serving, pour balsamic sauce over chopped broccoli and sprinkle with walnuts, pumpkin seeds and dried cranberries.
- Salad tastes great served warm or cold!
- Important Note: If you would like to serve your salad cold, refrigerate broccoli (without balsamic sauce) until it is to your desired temperature. Make balsamic sauce just before serving. If sauce is poured over broccoli and then refrigerated, the broccoli will become very mushy and no longer crisp!
Notes
- Omit dried cranberries if fewer carbohydrates are preferred in the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Sodium | 43mg | 2% |
| Potassium | 276mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 50.9mg | 57% |
| Calcium | 48mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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