Broccoli Salad
Updated May 4, 2023
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup golden or black raisins (or dried cranberries)
- ½red onion, finely sliced
- ¼cup apple cider vinegar
- 4teaspoons granulated sugar
- Kosher salt (such as Diamond Crystal)
- 3tablespoons extra-virgin olive oil
- 1tablespoon sesame oil
- 1½pounds broccoli (about 2 heads)
- 1apple (any variety), cored and cut into ½-inch cubes
- 2scallions, white and green parts, finely sliced
- Kosher salt (such as Diamond Crystal) and black pepper
- ½cup toasted sliced almonds, pepitas or sunflower seeds (see Tip)
- 1cup red or green grapes (optional), halved crosswise
For the Dressing
For the Salad
Nutritional analysis per serving (6 servings)
307 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 39 grams carbohydrates; 8 grams dietary fiber; 22 grams sugars; 9 grams protein; 743 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
- Step 2
Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
- Step 3
After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
- Step 4
Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with ½ teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
- Step 5
When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.
- To toast almonds, lay them out in a single layer on a sheet pan lined with parchment, then roast at 300 degrees for 8 to 10 minutes until golden. Let cool completely before adding to the salad.
Private Notes
Comments
I have been making popular salad with unsweetened dried cranberries and chopped nuts or pepitas, apples, whatever. BUT I give brocolli a quick par boil, holding onto intact stems with a few seconds dipped in boiling water. Brightens and tenderizes but not cooked. Then chop up crowns only roughy. Save stems for future.
I love this recipe, and suggest adding a pinch or two of smoked paprika to allude to bacon.
I toast almond, hazelnuts etc in the microwave. No need to heat the oven for a handful of nuts.
I used the suggestion for blanching the broccoli and was very glad I did. This is a great salad. I added al-dente roasted butternut squash and cubed up some roasted tofu, on top of the salad and packed this up as a ski lunch. It's a keeper.
Here's what not to do: don't skip the raisins or cranberries; don't forget to add the oils before pouring the mixture on the brocolli; and don't add more apple cider vinegar because you've just put a concotion of sugary vinegar onions on brocoli and it just doesn't look right. I added the oil, put in some grapes and the sliced almonds. And you know what? It turned ok, but I'm going to make it again and follow the directions. Cranberries, not into raisins.
I increased the amount of dressing and added a touch of mustard for an emulsified dressing. I think this salad gets better as it sits. been eating it all week and it's just as good and refreshing as day 1. this is going into my regular rotation.