Recipe
Broccoli Salad with Pine Nuts
A crisp chopped broccoli salad with sweet peppers, skin-on apple, toasted pine nuts and sunflower seeds. A date-mustard vinaigrette brings it together, with small pieces and a crunchy finish.
Nutrition
Per serving
- Calories
- 161 kcal
- Protein
- 4.6 g
- Fiber
- 3.6 g
- Carbohydrates
- 10.6 g
- Fat
- 10.2 g
Ingredients
6 servings
Salad
- 300 gBroccoli, finely chopped
- 1 pc.Red bell pepper, finely chopped
- 1 pc.Yellow bell pepper, finely chopped
- 1 pc.Apple, finely chopped
- 30 gPine nuts
- 30 gSunflower seeds
Dressing
- 25 mlExtra virgin olive oil
- 15 mlApple cider vinegar
- 15 mlBalsamic vinegar
- 1 pc.Dates (Deglet Nour), pitted and finely minced
- 1.5 tspDijon mustard
- 1 pinchBlack pepper
Instructions
Before you start
Gather a board, sharp knife, large bowl, small whisking bowl and dry frying pan. Wash and thoroughly dry the produce. Pine nuts and mustard are allergens.
- A chopping board, sharp knife and large mixing bowl
- A small bowl and whisk, plus a dry frying pan
- Wash the broccoli, peppers and apple; dry well
- Contains pine nuts and mustard
- Trim 300 g broccoli. Peel the tough outer stalk, dice the tender centre and cut the florets into small, even pieces. Small pieces make raw broccoli easier to eat.
- Remove pepper stems, seeds and white ribs. Dice both peppers and the cored, skin-on apple into pieces about 5–8 mm wide so every forkful contains a little of everything.
- Toast the pine nuts and sunflower seeds in a dry pan over medium-low heat, stirring for 3–5 minutes until lightly golden and fragrant. Transfer to a plate immediately and cool.
- Remove the date stone and mince the date as finely as possible. If firm, soften it briefly in warm water and drain. Whisk with the apple cider vinegar, balsamic vinegar, Dijon mustard and black pepper. Slowly whisk in the olive oil until the dressing looks glossy and combined.
- Combine the chopped vegetables and apple in a large bowl. Add the dressing and toss from the bottom until it reaches all the small broccoli pieces. Fold in most of the cooled nuts and seeds.
- Let the salad stand for 5 minutes, then toss again and taste. The broccoli should stay crisp, with a balanced sweet-sharp dressing and no pool of liquid at the bottom.
Divide among serving bowls and scatter over the remaining nuts and seeds. For make-ahead, keep the dressing and toasted topping separate until serving. Refrigerate leftovers promptly in a covered container.
