Winter Broccoli Salad Recipe

Winter Broccoli Salad Recipe

Enjoy a vibrant broccoli salad featuring crisp kale, garlic, and ginger, tossed in a zesty sesame oil dressing.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Salad

Calories: 350

Ingredients Method Notes

Ingredients

  

• 3 heads broccoli, roughly chopped
• 1/2 bunch Tuscan kale, roughly chopped
• 1/3 cup extra virgin olive oil
• 1 clove garlic, minced or grated
• 1 inch piece fresh ginger, grated
• 1-2 tablespoons toasted sesame oil
• zest and juice of 1 lemon
• 1 tablespoon low sodium soy sauce or tamari
• 1 tablespoon honey
• 1 teaspoon kosher salt

Method

 

1. In a large bowl, toss together the broccoli and kale.
2. In a medium skillet, combine the olive oil, garlic, and ginger over medium heat. Simmer for 5 minutes until fragrant.
3. Remove from heat and add the sesame oil, lemon juice and zest, soy sauce, honey, salt, and a large pinch of crushed red pepper flakes.
4. Pour the warm dressing over the broccoli and kale, massaging it into the greens.
5. Add the carrots, bell peppers, cilantro, basil, and pomegranate arils, and toss to combine. Taste and season with salt.
6. Let the salad sit for 30 minutes or up to overnight in the fridge to marinate. Just before serving, add the orange and avocado. Sprinkle with toasted sesame seeds.

Notes

– Massage the dressing into the broccoli and kale to tenderize them.
– For best flavor, let the salad marinate for at least 30 minutes.
– Feel free to add other vegetables like red onion or snap peas.
– Garnish with toasted nuts or seeds for extra crunch.

Allergens: Milk, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The success of this winter broccoli salad hinges on how the broccoli and kale are prepared. Raw broccoli can be too tough and bitter for some palates, especially when paired with the robust flavor of Tuscan kale. The key is to lightly tenderize the broccoli and kale without fully cooking them. This is achieved by a brief blanching or steaming process. Blanching involves immersing the chopped vegetables in boiling water for a very short period (30-60 seconds), followed immediately by an ice bath. This process shocks the vegetables, halting the cooking and preserving their bright green color and a satisfying crisp-tender texture. Steaming offers a gentler alternative, achieving a similar result. The goal is to remove the raw bite and make the vegetables more palatable and easier to digest, while retaining their nutritional integrity and a pleasant crunch. This preparation step ensures the salad is refreshing and not overwhelmingly fibrous.

The dressing is another critical component. It’s a bright, umami-rich vinaigrette that balances the earthy notes of the vegetables. The base of extra virgin olive oil provides a smooth foundation, while toasted sesame oil adds a layer of nutty depth. Fresh garlic and ginger bring pungency and warmth, essential for a winter dish. The acidity from the lemon zest and juice cuts through the richness, and the soy sauce (or tamari for gluten-free) and honey contribute savory and sweet notes, respectively. The precise balance of these elements is what improves the salad from simple chopped vegetables to a harmonious dish. Whisking the dressing ingredients thoroughly ensures an emulsified consistency, preventing the oil and lemon juice from separating and allowing for even coating of the vegetables.

Troubleshooting

• Broccoli is too tough: Ensure you are blanching or steaming the broccoli for at least 60 seconds. For tougher stems, you can peel them before chopping and blanching.
• Salad is watery: Make sure to thoroughly drain and pat dry the blanched or steamed broccoli and kale. Excess water will dilute the dressing and make the salad soggy.
• Dressing is too acidic or too sweet: Taste and adjust the honey and lemon juice incrementally. Start with the lower amounts specified and add more to your preference.
• Kale is bitter: Tuscan kale can sometimes have a pronounced bitterness. Ensure it is finely chopped and that the dressing is well-emulsified to coat it evenly, which helps to mellow its flavor.

Substitutions

• Tuscan Kale: Substitute with regular kale (lacinato or curly), spinach, or even chopped romaine lettuce for a lighter crunch. The flavor profile will change slightly, with spinach being milder.
• Toasted Sesame Oil: If unavailable, a good quality regular sesame oil can be used, though the toasted version offers a deeper flavor. A drizzle of walnut oil could also add a nutty note.
• Honey: Maple syrup or agave nectar can be used as vegan alternatives. Adjust the quantity slightly as sweetness levels can vary.
• Soy Sauce/Tamari: Coconut aminos offer a similar savory profile with a slightly different sweetness and are a good soy-free option.

Pro tips

• Massage the dressing into the broccoli and kale to tenderize them.
• For best flavor, let the salad marinate for at least 30 minutes.
• Feel free to add other vegetables like red onion or snap peas.
• Garnish with toasted nuts or seeds for extra crunch.

Enjoy this versatile broccoli salad as a healthy and delicious addition to any meal. It’s a simple way to boost your vegetable intake with fantastic flavor.

Try this next: Cozy Harvest Quinoa Salad

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