Broccoli & Walnut Salad Recipe

Prepare the Broccoli

Bring a pot of salted water to a boil. Add the broccoli florets and blanch for about 2 minutes until bright green. Drain and transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.

Chop the Vegetables

While the broccoli cools, chop the cherry tomatoes in half, slice the cucumber into thin rounds, and finely chop the red onion.

Combine the Vegetables

In a large mixing bowl, combine the blanched broccoli, cherry tomatoes, cucumber, and red onion. Toss gently to combine.

Toast the Walnuts

In a dry skillet over medium heat, toast the walnuts for about 5 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let cool.

Make the Walnut Topping

In a small bowl, combine the toasted walnuts, olive oil, honey, salt, and black pepper. Mix well until the walnuts are evenly coated.

Prepare the Dressing

In a small bowl, whisk together the lemon juice, Dijon mustard, and minced garlic until well combined.

Combine Salad and Dressing

Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.

Add the Walnut Topping

Sprinkle the walnut topping over the salad and give it a final gentle toss before serving.