CHOPPED BROCCOLI SALAD WITH BALSAMIC, WALNUTS AND CRANBERRIES

In Gluten Free, Side Dish 31 views

This chopped broccoli salad is tossed in a sweet sauce full of balsamic vinegar, maple syrup and a bit of almond butter. It is finished with toasted walnuts, dried cranberries and pumpkin seeds for a healthy, gluten-free side dish recipe!

Is it accurate to say that you are really energized for the cooler climate, as well? I feel as though each and every day I watch the climate estimate in expectation for the primary day’s high to plunge under 80 degrees. Not exactly in our 10-day estimate yet, for Austin, however beginning to get very close!

This slashed broccoli salad is brimming with Fall flavors. Crunchy pumpkin seeds, sweet dried cranberries and toasted pecans are in every single nibble. Shower a touch of balsamic vinegar and almond spread sauce over the top and you have yourself a sound, without gluten side dish ideal for the Autumn season.

SO HOW EXACTLY DO YOU BLANCH VEGETABLES?

Blanching is very simple and can be done with carrots, broccoli, cauliflower, etc.

  • The first step in the process is to bring a large pot of water to a boil. Enough water should be in the pot to cover the vegetables completely.
  • Next, the vegetables (broccoli in our case) is submerged in the water and left there for 2-5 minutes, or until your desired level of “cooked” has been reached. (I left my broccoli in the water for 3 minutes in this recipe.)
  • Lastly, the warm vegetables are dipped into a large bowl of ice water for 30 seconds to stop the cooking process.
  • Voila! Eat and enjoy your perfectly crisp veggies!
READ MORE  GRILLED VEGETABLES

This chopped broccoli salad is tossed in a sweet sauce full of balsamic vinegar, maple syrup and a bit of almond butter.  It is finished with toasted walnuts, dried cranberries and pumpkin seeds for a healthy, gluten-free side dish recipe!

Ingredients

  • 2 bunches broccoli about 1.25 lbs.
  • 3 T. balsamic vinegar
  • 2 T. pure maple syrup
  • 2 T. almond or peanut butter smooth
  • 3 T. olive oil
  • ½ t. salt
  • 3 T. dry roasted pumpkin seeds
  • ¼ c. dried cranberries*
  • ¾ c. walnuts coarsely chopped

Instructions

  • Preheat oven to 325 degrees.
  • Place walnuts on a baking sheet and bake for 4-6 minutes.

For the Broccoli:

  • Fill a large pot with enough water to completely immerse both heads of broccoli. Bring water to a boil.
  • Fill a separate, large bowl with water and ice.
  • Place both bunches of broccoli into boiling water for 2-3 minutes. Remove broccoli, (Carefully! It will be hot!) and blanch it by immersing each bunch into ice water for 30 seconds.
  • Set broccoli aside to let cool. Once it has cooled enough for you to safely handle, coarsely chop broccoli and remove stems.
  • Place chopped broccoli into a large serving bowl.
READ MORE  BAKED MAC AND CHEESE

For the Balsamic Sauce:

  • Combine balsamic vinegar, maple syrup, nut butter, olive oil and salt in a small bowl.
  • Microwave ingredients for 20-30 seconds or until nut butter becomes smooth. Whisk to combine.

For the Assembly:

  • Just before serving, pour balsamic sauce over chopped broccoli and sprinkle with walnuts, pumpkin seeds and dried cranberries.
  • Salad tastes great served warm or cold!
  • Important Note: If you would like to serve your salad cold, refrigerate broccoli (without balsamic sauce) until it is to your desired temperature. Make balsamic sauce just before serving. If sauce is poured over broccoli and then refrigerated, the broccoli will become very mushy and no longer crisp!

Recipe Notes

  • Leave cranberries out if you would like to have fewer carbs.

Nutrition Facts

Chopped Broccoli Salad with Balsamic, Walnuts and Cranberries

  • Amount Per Serving
  • Calories 195Calories from Fat 135
  • % Daily Value*
  • Fat 15g23%
  • Saturated Fat 1g6%
  • Sodium 43mg2%
  • Potassium 276mg8%
  • Carbohydrates 13g4%
  • Fiber 3g13%
  • Sugar 6g7%
  • Protein 5g10%
  • Vitamin A 355IU7%
  • Vitamin C 50.9mg62%
  • Calcium 48mg5%
  • Iron 1.1mg6%
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