Broccoli Salad with Honey Toasted Walnuts

 

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Roasted Beet Salad with Walnuts & Feta

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Add all ingredients for the walnuts to a small skillet and heat over medium. Cook 5 to 8 minutes until mixture is very bubbly and walnuts have caramelized and turned golden-brown. Set aside and allow to cool. Chop the walnuts when cool enough to handle. Broccoli Salad: Chop the broccoli crowns into small florets, and chop the broccoli stems.

In a small bowl, stir together the yogurt, mayonnaise, lemon zest and juice, honey, and salt. Pour this mixture over the broccoli and stir well to coat all of the broccoli with dressing. Add the red onion, blueberries, dried cranberries, and toasted walnuts. Drain and dry the veggies on a clean kitchen towel to avoid having a wet salad. Heat a small pan and add walnuts.

Shake the pan to roast the walnuts for a minute then add a drizzle of honey on the walnuts. Keep stirring using a wooden spoon until all walnuts are nicely coated and toasted. DIRECTIONS In a large bowl, combine broccoli, walnuts, onion and cheese.

In a separate bowl, stir together sugar, vinegar, salt, pepper and mayonnaise until well blended. Pour dressing over broccoli mixture and toss to coat well. Chop the broccoli crown into florets and place florets along with the chopped stalk in a mixing bowl. Add the chopped walnuts, dates and red onion.

In a small bowl, combine the yogurt, honey and salt. Stir well to combine. While the broccoli is broiling, toast a half cup of walnuts in a small pan over medium high heat, tossing often – about 5 minutes.

Peel and divide an orange and cut in to bite size pieces. Transfer charred broccoli to the bowl with reserved dressing and toss with pickled red onions, toasted walnuts and orange pieces. Broccoli Salad with Honey-Toasted Walnuts The Roasted Root red onion, fresh lemon juice, fresh blueberries, kosher salt and 9 more Broccoli Salad (with Apples, Walnuts, and Cranberries) Bowl of Delicious honey, dried cranberries, mayonnaise, walnuts. This Broccoli Salad is packed full of delicious, healthy ingredients like sweet apples, crunchy walnuts, and tart cranberries, tossed in a sweet and creamy dressing.

It’s a major nutritional powerhouse and tastes absolutely amazing, and it’s the perfect make-ahead side or meal-prep lunch since it keeps well in the fridge for a few days. Directions Preheat the oven to 450 degrees F. Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt.

How to Make Broccoli Salad with Honey Yogurt Dressing – Step by Step Photos Prepare the dressing first by stirring together 1/2 cup plain Greek yogurt (I used 2% fat), 1/4 cup mayo (I used light), 1 Tbsp apple cider vinegar, 1 Tbsp honey.

List of related literature:

Single-serve salad: To prepare a single serving of salad, toss 2 cups of leafy greens with ½ cup chopped broccoli, 2 tablespoons toasted walnuts, and some sliced onion.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
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Combine the broccoli, olive oil, 1 Tbsp of the spice trio, salt, pepper, and lemon zest in a large bowl.

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Add the broccoli and cauliflower and stir and toss several minutes until heated through.

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Replace the red bell pepper with 6 to 8 sliced radishes and the cheese with toasted sunflower or pumpkin seeds For a bigger, heartier salad slice up a tomato and an avocado and mix along with the vinegar and Tabasco.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
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Serve with 1 cup steamed broccoli tossed with 1⁄3 cup cooked wheat berries, 1 teaspoon lemon juice, 1⁄8 teaspoon salt, and 1⁄4 teaspoon minced garlic.

“The Sugar Smart Diet: Stop Cravings and Lose Weight While Still Enjoying the Sweets You Love” by Anne Alexander, Julia VanTine
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Add the romaine lettuce, tomato wedges, parsley, mint, and peppers to the bowl with the onions and cucumber in the prepared vinaigrette dressing; gently toss to coat with dressing.

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This dressing is nice on spicy greens like arugula and watercress with garnishes such as shaved Parmesan, toasted nuts, and thin slices of apple or fennel.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
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Add the cheese, flour, eggs, garlic, salt, black pepper, and cayenne to the broccoli, and stir to combine.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
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In a small bowl whisk together the remaining 1⁄4 cup olive oil, lemon juice, shallot, Dijon mustard, and honey.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
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This recipe is one of the most savory salads I know, and I love it.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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4 comments

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  • Killer recipe. Walnuts and Feta? C’mon, that’s heaven. Although from a technique perspective, I prefer to peel beets like potatoes with a peeler before roasting them. That said, right on Dimitra!

  • Just made this salad for my daughter’s graduation party. I had to tweak it a bit due to ingredients I had on hand, but basically the same, and I could have made TWICE the amount I did! People LOVE this salad I had folks asking for the recipe & several told me “I don’t even LIKE broccoli”!! Thank you!

  • Hello, thank you so much for sharing. Celebrating my wife’s bday at home this year because we’re still under quarantine. Plan on making a beautiful 3 course dinner for her starting off with this salad!

  • This was SO good. Wow. Substituted pistachios for the walnuts, also a very yummy crunch. This was a terrific way to roast beets too. Thank you Dimitra.:)