Broccoli salad with blueberries and honey roasted walnuts
I like finding recipes that take an everyday dish we’ve eaten a thousand times, and completely reinvent it. That’s exactly what happened here. We’ve all eaten the typical broccoli salad with mayo and bacon, right? Not exactly good for you, though I do convince myself that the broccoli makes up for the rest of it.
This version of broccoli salad actually is healthy from start to finish. It tastes great too, so that’s a major win-win. And, frankly, it’s very pretty, which just makes me happy. :)
Recipe: Broccoli Salad with Blueberries and Honey-Roasted Walnuts
(slightly adapted from The Roasted Root)
2 crowns broccoli, chopped into florets
1/4 red onion, finely chopped
1 c. fresh blueberries
1/2 c. dried cranberries (Craisins)
2/3 c. fat-free plain Greek yogurt
zest of 1 lemon
2 Tbsp. fresh lemon juice
2 Tbsp. honey
1 tsp. kosher salt
For the Honey-Toasted Walnuts:
2/3 cup raw walnut halves
2 teaspoons olive oil
1 1/2 Tbsp. honey
½ tsp. kosher salt
Prepare the honey-roasted walnuts first, by adding all the ingredients to a small pan over medium heat. Cook 5-8 minutes until mixture is bubbly and walnuts have caramelized and turned golden brown. Set aside to cool. Chop walnuts when they are cool enough to handle.
Prepare broccoli salad by stirring together yogurt, lemon zest, lemon juice, honey, and salt in a small bowl. Cut broccoli and place in a large bowl with cranberries and red onion. Pour dressing over broccoli and toss to coat. Add blueberries and walnuts and toss lightly. Serve immediately or chill until serving.