Broccoli Salad Recipe
This Broccoli Salad Recipe is crunchy, colorful, and bursting with flavor! Perfect for any occasion, it’s an easy, nutritious dish everyone will love.
Equipment
- Mixing Bowl
- Whisk
- Knife
- Cutting Board
- Measuring cups and spoons
- Storage container
Ingredients
- 4 cups broccoli florets sliced
- 0.5 medium red onion thinly sliced
- 0.5 cup shredded carrot about 1 small carrot
- 0.75 cup pomegranate arils
- 0.5 cup dried cranberries
- 0.5 cup pine nuts or almond slices toasted
- 0.5 cup pecan halves
- 1 cup mayonnaise
- 1 zest lemon
- 3 tablespoons lemon juice
- 3 tablespoons honey
- 1 tablespoon poppy seeds
Instructions
- Start by washing your broccoli florets thoroughly. Trim the ends if necessary and slice them into bite-sized pieces.
- Thinly slice the red onion and shred the carrot.
- In a dry skillet over medium heat, toast the pine nuts or almond slices until golden brown, stirring frequently to avoid burning.
- In a separate mixing bowl, combine the mayonnaise, lemon zest, lemon juice, honey, and poppy seeds. Whisk until smooth and creamy.
- In your large mixing bowl, combine the broccoli, red onion, shredded carrot, pomegranate arils, dried cranberries, toasted nuts, and pecan halves. Pour the dressing over the mixture and toss gently until everything is well coated.
- Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. Serve chilled and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator and consume within 3-4 days.
- For a vegan option, substitute mayonnaise with vegan mayo and honey with maple syrup or agave nectar.
- Toast nuts carefully over medium heat to enhance flavor without burning.
- Add fresh seasonal ingredients like peas, berries, or citrus for variety.