If you’re looking for a vibrant, crunchy, and delightfully tangy salad that feels both wholesome and a little indulgent, then the Chopped Broccoli Salad with Balsamic, Walnuts and Cranberries Recipe is going to be your new favorite. This salad masterfully balances fresh crisp broccoli with the natural sweetness of dried cranberries, the rich crunch of toasted walnuts and pumpkin seeds, all brought together by a luscious balsamic dressing that has a hint of maple and nut butter. It’s a showstopper whether you serve it warm or chilled, and it fits perfectly as a side or a light main. Prepare to wow your taste buds and impress your guests with this colorful, nutritious, and surprisingly simple recipe.
Ingredients You’ll Need
This salad’s magic comes from a handful of simple ingredients that each play a crucial role in creating texture, flavor, and color. Every component is thoughtfully chosen to complement the others, making this dish irresistibly well-balanced.
- Broccoli (2 large heads): The star of the show, providing crunch, vibrant green color, and a fresh veggie base packed with nutrients.
- Balsamic vinegar (3 tablespoons): Adds a tangy depth and slight sweetness that lifts the whole salad.
- Pure maple syrup (2 tablespoons): Brings a natural, gentle sweetness that plays beautifully against tart and nutty flavors.
- Almond or peanut butter, smooth (2 tablespoons): Creates a creamy texture in the dressing while adding a subtle nutty undertone.
- Olive oil (3 tablespoons): Helps emulsify the dressing and adds a silky finish.
- Salt (1/2 teaspoon): Essential for balancing flavors and enhancing the natural sweetness of other ingredients.
- Dry roasted pumpkin seeds (3 tablespoons): Give a satisfying nutty crunch and subtle earthiness.
- Dried cranberries (1/4 cup): Sweet and tart little gems that contrast with the savory walnuts and broccoli crisps.
- Walnuts, coarsely chopped (3/4 cup): Toasted to perfection, they add richness and a delightful crunchy texture.
How to Make Chopped Broccoli Salad with Balsamic, Walnuts and Cranberries Recipe
Step 1: Toast the Walnuts
Begin by preheating your oven to 325 degrees Fahrenheit. Spread the walnuts evenly on a baking sheet and bake them for about 4 to 6 minutes. This light toasting releases their oils and intensifies their nutty flavor, making your salad far more aromatic and delicious.
Step 2: Blanch the Broccoli
Fill a large pot with enough water to cover both broccoli heads and bring it to a rolling boil. Meanwhile, prepare a large bowl filled with ice and water for shocking the broccoli after blanching. Carefully submerge the broccoli in boiling water for just 2 to 3 minutes—this softens it slightly while retaining that perfect crispness. Immediately transfer it to the ice water bath for 30 seconds to stop the cooking and lock in that gorgeous green color.
Step 3: Chop the Broccoli
Once the broccoli has cooled enough to handle, remove it from the ice bath and drain thoroughly. Coarsely chop the broccoli florets and make sure to remove most of the stems, since the florets provide the best texture and flavor for the salad.
Step 4: Prepare the Balsamic Sauce
In a small bowl, whisk together the balsamic vinegar, maple syrup, your chosen nut butter, olive oil, and salt. To make it easier to combine, microwave the mixture for 20 to 30 seconds until the nut butter softens, then whisk until the dressing is smooth and glossy. This dressing is the secret sauce that ties all the salad elements together with its perfect balance of creamy, sweet, and tangy flavors.
Step 5: Assemble the Salad
Just before serving, place the chopped broccoli into a large serving bowl. Pour the freshly made balsamic sauce over the broccoli and toss gently to coat. Sprinkle the toasted walnuts, pumpkin seeds, and dried cranberries on top for the perfect finishing touch. This salad can be enjoyed warm right after mixing or chilled if you prefer a refreshing, cool bite.
How to Serve Chopped Broccoli Salad with Balsamic, Walnuts and Cranberries Recipe
Garnishes
Adding extra garnishes like a sprinkle of freshly grated Parmesan, a handful of toasted sesame seeds, or even a few thinly sliced green onions can give your salad an exciting new twist. Fresh herbs like chopped parsley or basil also add an extra pop of freshness and color that guests will adore.
Side Dishes
This salad pairs wonderfully with a variety of dishes. It’s excellent alongside grilled chicken or fish for a light, healthy meal. It also complements robust mains like roasted pork or beef, offering a crisp, vibrant contrast to heavier flavors on the plate.
Creative Ways to Present
For a fun twist, try serving the salad in individual mason jars layered with dressing and ingredients for a grab-and-go lunch. Alternatively, present it atop a bed of mixed greens or even stuff it inside pita pockets for a portable, crunchy salad wrap. This versatile salad adapts beautifully to whatever style suits your occasion.
Make Ahead and Storage
Storing Leftovers
You can prepare the components ahead of time, but keep the broccoli and balsamic sauce separate until serving to maintain the broccoli’s crunch. Store the chopped, blanched broccoli in an airtight container in the refrigerator for up to 3 days. Keep the dressing in a sealed jar and walnuts, pumpkin seeds, and cranberries in separate containers to retain their textures.
Freezing
Because this salad relies on its crisp textures and fresh ingredients, freezing is not recommended. Broccoli and walnuts in particular will lose their desirable texture after freezing and thawing, leaving a less pleasant eating experience.
Reheating
If you prefer enjoying the salad warm, you can gently warm the broccoli before tossing it with the dressing and nuts, but avoid reheating once everything is combined, as this can make the salad soggy. The best approach is to warm just the broccoli slightly and mix right before serving.
FAQs
Can I use raw broccoli instead of blanching it?
You can use raw broccoli if you like a very firm crunch, but blanching softens it slightly while keeping the vibrant color and making it easier to digest. The brief blanching also helps the dressing coat the broccoli better.
What other nuts can I substitute for walnuts?
If you’re not a fan of walnuts, pecans or almonds make excellent alternatives that still provide a lovely crunch and nutty flavor.
Is it necessary to microwave the dressing ingredients?
Microwaving helps the nut butter blend smoothly with the other ingredients, but if you prefer, you can gently warm the mixture on the stovetop or whisk vigorously until combined.
Can I make this salad vegan?
Absolutely! This salad is already vegan as long as you choose a plant-based nut butter and ensure any additional garnishes are vegan-friendly.
How long will this salad keep in the fridge once dressed?
Once mixed with the balsamic dressing, the salad is best enjoyed within 24 hours as the broccoli will start to soften. For the freshest texture, keep the dressing separate until ready to serve.
Final Thoughts
This Chopped Broccoli Salad with Balsamic, Walnuts and Cranberries Recipe is one of those special dishes that’s simple yet stunning, healthy but satisfying, and versatile enough for any occasion. Whether you serve it warm or chilled, it brings a wonderful medley of flavors and textures that you and your loved ones will crave again and again. Give it a try; you’ll be amazed at how this humble salad can brighten your table and your day.
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Chopped Broccoli Salad with Balsamic, Walnuts and Cranberries Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Chopped Broccoli Salad featuring tender blanched broccoli, toasted walnuts, crunchy pumpkin seeds, and sweet dried cranberries, all tossed in a smooth, tangy balsamic vinaigrette with a hint of maple syrup and nut butter. Perfect as a refreshing side dish or light meal, served warm or cold.
Ingredients
Broccoli
- 2 large heads broccoli (about 1.25 lbs.)
Balsamic Dressing
- 3 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 2 tablespoons almond or peanut butter (smooth)
- 3 tablespoons olive oil
- ½ teaspoon salt
Toppings
- ¾ cup walnuts (coarsely chopped)
- 3 tablespoons dry roasted pumpkin seeds
- ¼ cup dried cranberries
Instructions
- Preheat the oven: Set your oven to 325 degrees Fahrenheit to prepare for toasting the walnuts.
- Toast walnuts: Spread walnuts evenly on a baking sheet and bake for 4-6 minutes until fragrant and lightly toasted. Remove from oven and set aside to cool.
- Boil water for broccoli: Fill a large pot with enough water to cover both broccoli heads and bring it to a rolling boil.
- Prepare ice bath: Fill a large bowl with cold water and ice to quickly cool the broccoli after blanching.
- Blanch broccoli: Carefully immerse the broccoli heads in the boiling water for 2-3 minutes to soften slightly while keeping them crisp and vibrant.
- Shock broccoli: Immediately transfer the broccoli from hot water to the ice water bath for about 30 seconds to stop the cooking process and preserve color and texture.
- Chop broccoli: Drain and let the broccoli cool enough to handle. Coarsely chop the broccoli into bite-sized pieces, removing thick stems as preferred.
- Prepare balsamic dressing: In a small bowl, combine balsamic vinegar, maple syrup, smooth nut butter, olive oil, and salt.
- Warm dressing: Microwave the dressing mixture for 20-30 seconds, just until the nut butter softens. Whisk thoroughly to create a smooth, emulsified sauce.
- Assemble salad: Place chopped broccoli in a large serving bowl. Pour the warm balsamic dressing over it just before serving.
- Add toppings: Sprinkle toasted walnuts, dry roasted pumpkin seeds, and dried cranberries evenly over the dressed broccoli.
- Serve: Enjoy the salad warm or chilled. If serving cold, refrigerate broccoli separately and add dressing right before serving to maintain crunchiness.
Notes
- Refrigerate broccoli without balsamic sauce if serving cold to prevent sogginess.
- Make the balsamic dressing fresh at serving time for best texture.
- You can substitute almond butter with peanut butter based on preference.
- For a nuttier flavor, lightly toast pumpkin seeds if desired.
- This salad keeps well for up to 2 days if stored properly, but toppings are best added fresh.
