Chopped Broccoli Salad made with a sweet balsamic vinaigrette glaze for an easy lunch.
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Chopped Broccoli Salad with Balsamic, Walnuts and Cranberries

This chopped broccoli salad is tossed in a sweet sauce full of balsamic vinegar, maple syrup and a bit of almond butter.  It is finished with toasted walnuts, dried cranberries and pumpkin seeds for a healthy, gluten-free side dish recipe!

Course Salad
Cuisine American
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 8 servings
Calories 195 kcal
Author London

Ingredients

  • 2 bunches broccoli about 1.25 lbs.
  • 3 T. balsamic vinegar
  • 2 T. pure maple syrup
  • 2 T. almond or peanut butter smooth
  • 3 T. olive oil
  • ½ t. salt
  • 3 T. dry roasted pumpkin seeds
  • ¼ c. dried cranberries*
  • ¾ c. walnuts coarsely chopped

Instructions

  1. Preheat oven to 325 degrees.
  2. Place walnuts on a baking sheet and bake for 4-6 minutes.

For the Broccoli:

  1. Fill a large pot with enough water to completely immerse both heads of broccoli. Bring water to a boil.
  2. Fill a separate, large bowl with water and ice.
  3. Place both bunches of broccoli into boiling water for 2-3 minutes. Remove broccoli, (Carefully! It will be hot!) and blanch it by immersing each bunch into ice water for 30 seconds.
  4. Set broccoli aside to let cool. Once it has cooled enough for you to safely handle, coarsely chop broccoli and remove stems.
  5. Place chopped broccoli into a large serving bowl.

For the Balsamic Sauce:

  1. Combine balsamic vinegar, maple syrup, nut butter, olive oil and salt in a small bowl.
  2. Microwave ingredients for 20-30 seconds or until nut butter becomes smooth. Whisk to combine.

For the Assembly:

  1. Just before serving, pour balsamic sauce over chopped broccoli and sprinkle with walnuts, pumpkin seeds and dried cranberries.
  2. Salad tastes great served warm or cold!
  3. Important Note: If you would like to serve your salad cold, refrigerate broccoli (without balsamic sauce) until it is to your desired temperature. Make balsamic sauce just before serving. If sauce is poured over broccoli and then refrigerated, the broccoli will become very mushy and no longer crisp!

Recipe Notes

*Leave cranberries out if you would like to have fewer carbs.

Nutrition Facts
Chopped Broccoli Salad with Balsamic, Walnuts and Cranberries
Amount Per Serving
Calories 195 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 43mg2%
Potassium 276mg8%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 6g7%
Protein 5g10%
Vitamin A 355IU7%
Vitamin C 50.9mg62%
Calcium 48mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.