Broccoli & Walnut Salad Recipe
Recipe information
Make Broccoli & Walnut Salad in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Salad Base
Walnut Topping
Dressing
Salad Preparation
1. 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.
2. 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.
3. Combine the Vegetables
In a large mixing bowl, combine the blanched broccoli, cherry tomatoes, cucumber, and red onion. Toss gently to combine.
Walnut Preparation
4. 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.
5. 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.
Dressing Preparation
6. Prepare the Dressing
In a small bowl, whisk together the lemon juice, Dijon mustard, and minced garlic until well combined.
Assembly
7. Combine Salad and Dressing
Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
8. Add the Walnut Topping
Sprinkle the walnut topping over the salad and give it a final gentle toss before serving.
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