5.0 from 3 votes
Orange Ginger Beetroot Broccoli Salad
Broccoli Beet Salad is mixed with a vibrant, zesty Orange Ginger Vinaigrette, creating a fresh and flavorful side dish that comes together in under 30 minutes. It's ideal for summer potlucks or as a healthy addition to holiday meals!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 Servings
Calories: 202 kcal
Course:
Salad
Cuisine:
American
Ingredients
For The Salad
- 3 cups broccoli florets
- 1 ½ tablespoons olive oil
- salt and pepper to taste
- 1 cup pickled beets quartered
- 2 tablespoons red onion
- 1 cup chopped kale
Orange Ginger Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons orange juice
- 3 teaspoons maple syrup
- 1 inch ginger minced
- 1 clove garlic minced
- 1 teaspoon orange zest
Garnish
- orange zest
- feta
- sliced almonds
Instructions
- Preheat oven to 350 and line a baking sheet with foil for easy clean up.
- In a large mixing bowl add broccoli, olive oil, and salt and pepper to taste.
- Place the broccoli on the prepared baking sheet in an even layer. Bake in a preheated oven for 10 minutes. The broccoli will be bright green and a little crisp. After the broccoli is done cooking allow to cool for a few minutes.
- While the broccoli is cooking prepare the orange ginger dressing by combining all ingredients in a small bowl and whisking until well combined.
- Add beets, red onion, kale, and broccoli to a large mixing bowl. Stir in the orange ginger dressing until well combined.
- Garnish with orange zest, feta, and sliced almonds. Serve immediately or refrigerate for later.
Cup of Yum
Notes
- Keep the dressing and garnishes separate from the beet broccoli salad until you're ready to serve. This will keep the salad from wilting and your garnishes will stay fresh. It'll also keep the feta from turning pink from the beets.
- Don't overcook the broccoli. It is easy to do. You want it to be bright green not dull and have a crisp bite while still fork tender.
- Storage: Keep the salad in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate until you're ready to serve for the freshest results.
Nutrition Information
Calories
202kcal
(10%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Sodium
110mg
(5%)
Potassium
350mg
(10%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
979IU
(20%)
Vitamin C
73mg
(81%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 202
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 110mg | 5% |
| Potassium | 350mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 979IU | 20% |
| Vitamin C | 73mg | 81% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.