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close up broccoli onion golden raisins parmesan

Updated Broccoli Salad

5 from 1 review
  • Author: Casey
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: salad
  • Method: roasting
  • Cuisine: California
  • Diet: Vegetarian

Description

A healthier, veg-ier twist on a classic picnic salad, featuring red wine vinaigrette and roasted broccoli.


Ingredients

Scale

For the Dressing

  • 4 tablespoons avocado oil, or another light oil*
  • 3 tablespoons red wine vinegar**
  • 1 clove garlic, grated
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt

For the Salad

  • 1 head broccoli
  • 1/2 cup raisins
  • 1/2 cup red onion, finely diced
  • 1/2 cup walnuts, lightly roasted and chopped
  • 1/2 cup Parmesan cheese, flaked

Instructions

For the dressing

  1. Whisk all ingredients together.

For the salad:

  1. Preheat the oven to 400 degrees Fahrenheit. Chop the broccoli into bite-sized florets and wash under water.
  2. Don’t dry the broccoli. Simply add it to a baking tray and put it in the oven for 15 minutes, or until it’s charred on the underside.
  3. When the broccoli is at room temperature, add it to a medium bowl with the other ingredients.
  4. Whisk the vinaigrette and pour half over the salad. Taste the salad. If you’d like more vinaigrette, then add it to your liking.
  5. Season with extra pepper and chill until ready to serve. Eat the same day.

Notes

*I’ve been using avocado oil since I became more conscious of cholesterol-moderating foods! I love a great tasting health boost, as you probably can tell. πŸ˜‰ You can also use another light oil as a substitute.

**Champagne vinegar could be a great substitute here.

Keywords: vegetarian, broccoli salad, roasted vegetables, California, salads, healthy, vinaigrette, broccoli, vegetarian comfort food