Broccoli Salad with Honey Toasted Walnuts

 

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BROCCOLI SALAD | the perfect party salad recipe

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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.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

Combine the broccoli, olive oil, 1 Tbsp of the spice trio, salt, pepper, and lemon zest in a large bowl.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

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

“The Tra Vigne Cookbook: Seasons in the California Wine Country” by Michael Chiarello, Penelope Wisner, Karl Petzke
from The Tra Vigne Cookbook: Seasons in the California Wine Country
by Michael Chiarello, Penelope Wisner, Karl Petzke
Chronicle Books, 2008

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
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

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.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

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
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

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
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

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
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

This recipe is one of the most savory salads I know, and I love it.

“The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes” by Kristina Carrillo-Bucaram
from The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes
by Kristina Carrillo-Bucaram
HMH Books, 2016

Alexia Lewis RD

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

[email protected]

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35 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.:)

  • A very nice salad. I wouldn’t dress the greens first though, I would do the beets first. This way the beets get a little extra time to absorb the dressing, and the greens won’t become soggy.

  • I am actually making beets tonight but I don’t have the cheese or walnuts. However I’m still going to use the rest for the dressing. Looks good!! Thanks!

  • Made this recipe a couple of weeks ago for a bbq. party using store bought mayo, will be trying your mayo recipe love this type of food

  • I use raisins or drained Mandarin oranges. The dressing is mayonnaise sugar or Splenda, and white vinegar ( if you use the Mandarin oranges, use just a little bit of the juice in your dressing.) Be sure and go easy on the vinegar, do all this to taste

  • could you film how to make Galaktoboureko. I once had a Greek neighbor who would regularly make this and bring some over…the most delicious dessert ever…what an introduction to Greek cooking.

  • For those of us trying to reduce waste, what do people use to set the bacon on other than paper towels? I thought about a dish towel, but i don’t want fuzzies from the towel on my bacon. As for parchment paper on the baking pan, i assume best option is a silpat?

  • Won’t the egg give you salmonella?? How does that work? I’ve seen people use a raw egg in Caesar salad dressing too. How does that work???

  • I like this and will definitely try this! Personally, I will cook the broccoli a bit because raw broccoli doesn’t digest very well in my stomach. Hopefully, it stays crunchy.

  • i’m a bit late to the party, found this yesterday, made it today as i had friends coming for lunch…deeeelicious! This will become a firm favourite…look forward to looking up some of your other recipes. Thank you.

  • Wait bacon is healthy? �� Also most dried cranberries contain added sugar about the same amount as a serving of ice cream. Raisins are definitely a delicious healthy swap though.

  • Question…is it safe to use a raw egg in the mayonnaise you made???? I thought we weren’t suppose to consume raw eggs…thank you!!

  • Hi Lisa, how long can you store this salad? It is quite a big salad and will not be able to eat it in one go. And I love meal prep (saves so much time), but do not want the salad to turn soggy.

  • Seeing that hypothyroidism is an autoimmune disease, and raw cruciferous vegetables agitate hypothyroidism, I don’t understand how you can tolerate a raw broccoli salad?

  • I like to add a grated carrot, and chopped apple. Fine Grate the peel of a lemon into the dressing, and put the lemon juice over the apples.

  • wow this is gonna be super easy to make!!!! and delicious too!! and thanks a lot for sharing such a good recipe and not just that it’s super healthy to eat!

  • Never tried raw broccoli before. This salad sounds really yum. How many servings would that be if it were a meal do you think. Loving your channel!

  • Sounds great, but how would it turn out if I’d briefly steam the broccoli? I’m sure my digestive system would thank me, and I’d also replace the onion or leave it out. I’m going to try it out, though ��

  • Cruciferous vegetables, such as broccoli and cabbage, are full of fiber and other nutrients, but they may interfere with the production of thyroid hormone if you have an iodine deficiency and may produce goitrogens.  As thyroid conditions are highly correlated to autoimmune, not sure I’d advocate raw broccoli.  Steaming broccoli seems to inactivate the goitrogens so perhaps steaming first?

  • This looks so amazing! I like this fresh with a homemade mayonnaise just how you made it! Especially with a farm fresh egg! Your channel is amazing! You do such a great job! You are an inspiration! Thanks!

  • I’m a little late to the party, but can I substitute apple for the dried cranberry to cut the sugar, or will it alter the flavor too much?

  • Our broccoli salad has raisins, apples, pecans or walnuts, and sour cream and miracle whip, turkey bacon, Soo good, but I’m trying this version.

  • I avoid aluminum foil these days with the links to Alzheimers disease and other dementias. I wash my beets, peel them and cut them into the size I want in my salad. I drizzle them in oil & butter with a sprinkle of salt, pepper, garlic granules, paprika, pepper, etc and roast till easily pierced with fork. Let them cool and store in vinegret-like dressing then throw them in my salad as wanted.

  • Hello! I have to comment cuz this is THE BEST salad ever!:) I never try b. and c. raw until now! But I also put inside bean and corn! Salad is incredibly amazing! <3

  • Hi Natasha,

    I can’t wait to try this recipe. We love a broccoli salad that is served at a local barbecue place here in Austin but it has a lot more ingredients which can be a bit laborious to prepare at home. Your recipe is fantastic because it only has 7 ingredients and it looks luscious!! Thanks for sharing.

    Love, Mary

  • Wrapping anything in aluminum is toxic.
    I suggest using parchment on the inside and aluminum foil on the outside.
    Especially when you have home grown produce.
    I love your recipe by the way.

  • Nix on the mayo for me, but I like Asian or honey mustard dressings in my Brocolli salads. Also, I use turkey bacon and or chicken. Note that she’s right about the stalks. I grate into a slaw or spiralize. Allows you to use the entire head of Brocolli. Supermarkets got hip to this, that why you see them selling the florets only, or pricier with the stalks. Plus Brocolli salads are in their deli menu (made from the cutoff stalks.) A favorite that if you use the right ingredients, can also be low caloric as well.

  • Natasha, I just found out about your channel (shame on me!) and I simply love your recipes! I’ve never eaten these veggies raw, but it seems so yummi, I am going to try it tonight for dinner! Lucky me, I have all the ingredients to make it:D

    A big hug from Portugal:)

  • I was looking for salad videos and i must say your videos ROCK!!! Bright,informative and short, fun, very good background sound. Good work

  • OMG!!! Homemade mayonnaise ������. I love �� not having to use store bought mayo.
    Thank you for sharing your wonderful salad ����������������

  • Natasha your videos is so lovely bright love it. We love broccoli Cauliflower, this salad perfect for spring / summer. Thanks for sharing.

  • Loved seeing the guys chowing down on broccoli and loving it! I’m not a huge mayo fan…can I just use greek yogurt? Thanks and I just LOVE LOVE LOVE your channel!!