Tired of green leaf lettuce and tomatoes? Try this broccoli salad from The Roasted Root instead! Dressed in a yogurt-lemon sauce and topped with honey toasted walnuts, this salad is chock-full of flavor and is packed with beneficial nutrients like fiber, Vitamin C and calcium.
Note: Log It is for the salad only. We’ve added the honey toasted walnuts separately so be sure to log both the salad and walnuts if you make the recipe as-is.
Broccoli Salad with Honey Toasted Walnuts
- 2 crowns Broccoli, chopped into florets (7 cups)
- 1/4 Red Onion, thinly sliced
- 4 1/2 ounces Fresh Blueberries
- 1/2 cup Dried Cranberries
- 2/3 cup plain Whole Milk Yogurt
- Zest of 1 Lemon
- 2 tablespoons Fresh Lemon Juice
- 2 tablespoons Honey
- 1 teaspoon Kosher Salt
Honey Toasted Walnuts
- 2/3 cup Raw Walnut Halves
- 2 teaspoons Olive Oil
- 1 1/2 tablespoons Honey
- 1/2 teaspoon Kosher Salt
Honey Toasted Walnuts:
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.
Chop the broccoli crowns into small florets, and chop the broccoli stems. Add stems and florets to a large serving bowl.
In a small bowl, stir together the yogurt, 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 walnuts, if desired. Toss everything together and serve with your favorite entree.
Serves: 6 | Serving Size: approx. 2 cups (walnuts not included)
Per serving: Calories: 94; Total Fat: 1g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Cholesterol: 4mg; Sodium: 229mg; Total Carbohydrate: 16g; Dietary Fiber: 3g; Sugars: 11g; Protein: 5g
Nutrition Bonus: Potassium: 78mg; Vitamin A: 59%; Vitamin C: 160%; Calcium: 10%; Iron: 5%
Honey Toasted Walnut Nutrition Information
Serves: 6 | Serving Size: 2 tablespoons
Per serving: Calories: 119; Total Fat: 10g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 147mg; Total Carbohydrate: 6g; Dietary Fiber: 1g; Sugars: 5g; Protein: 2g
Nutritional Bonus: Potassium: 3mg; Vitamin A: 0%; Vitamin C: 0%; Calcium: 1%; Iron: 3%
Photo courtesy of Julia Mueller. Original recipe published on The Roasted Root.