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
Scale
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.
