Broccoli Crunch Salad is a delightful mix of fresh ingredients that come together for a tasty and healthy meal. This salad is perfect for busy days, as it’s not only easy to prepare but also packed with nutrients. With its vibrant colors and crunchy textures, Broccoli Crunch Salad is bound to impress family and friends!
Recipe Information
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 290
Protein: 10 grams
Carbohydrates: 22 grams
Fat: 18 grams
Fiber: 7 grams
Sugar: 3 grams
Sodium: 150 mg
Why Make Broccoli Crunch Salad
Broccoli Crunch Salad is not only exquisite to taste but also burstingly nutritious. Loaded with fiber, protein, and healthy fats, it’s an excellent way to boost your vegetable intake. Plus, this salad is incredibly versatile; you can mix in seasonal vegetables or swap ingredients based on what you have. It’s a creative meal that fits perfectly into any dietary preference!
How to Make Broccoli Crunch Salad Step by Step
Ingredients
- 4 small heads broccoli – cut into small florets
- 1 can chickpeas – drained
- 1 tbsp oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 4 stalks celery – finely chopped
- 1 bunch parsley – finely chopped
- 1 cup cooked farro (*)
- 1 cup shelled pistachios – raw (salted)
- 2 tbsp dried cranberries
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tsp maple syrup
- 2 tbsp tahini
- 1 garlic clove – minced
- Salt/pepper to taste
Directions
Preheat the oven to 400F degrees. Toss the chickpeas and broccoli in oil, salt, pepper, and garlic powder. Add to a sheet pan lined with parchment paper. Bake for 30-35 minutes until tender and slightly crispy. Meanwhile, add all dressing ingredients to a bowl and whisk until fully combined. In a large bowl, combine the cooked broccoli and chickpeas along with the remaining salad ingredients. Pour the dressing over the salad and toss everything together until fully immersed in the dressing. Enjoy your fresh Broccoli Crunch Salad!
How to Serve Broccoli Crunch Salad
Broccoli Crunch Salad can be served as a standalone dish or paired with grilled chicken for a more filling meal. It also makes a wonderful side dish for a hearty main course, such as roasted salmon or grilled tofu. To elevate your dining experience, consider serving it with a tangy yogurt dressing or a light vinaigrette.
How to Store Broccoli Crunch Salad
Store any leftover Broccoli Crunch Salad in an airtight container in the fridge. It will stay fresh for up to three days. If you want to enjoy it later, avoid adding the dressing until you are ready to serve. While reheating is possible, this salad is best enjoyed cold. For longer storage, you can freeze the salad components without the dressing, but it’s ideal to eat it fresh.
Expert Tips for Cooking Broccoli Crunch Salad
- Blanch the broccoli briefly before roasting to enhance its green color and nutrition.
- Choose raw, salted pistachios for an added crunch and flavor boost.
- Add a squeeze of fresh lemon juice for a zesty finish.
- Make the salad ahead of time for meal prep; the flavors will deepen overnight.
- Feel free to substitute farro with quinoa or brown rice for a different texture.
Delicious Variations of Broccoli Crunch Salad
- For a spicy kick, add diced jalapeños or a sprinkle of red pepper flakes.
- Incorporate fresh herbs like dill or cilantro for a refreshing twist.
- Add citrus segments such as oranges or grapefruit for a burst of sweetness and color.
Frequently Asked Questions about Broccoli Crunch Salad
What can I use instead of farro?
You can substitute farro with quinoa, barley, or brown rice for a similar texture.
Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance, just store the dressing separately until ready to serve.
Is Broccoli Crunch Salad vegan?
Yes, all the ingredients in this Broccoli Crunch Salad are plant-based and vegan-friendly.
Conclusion
Don’t miss out on the chance to try Broccoli Crunch Salad! Its flavor, ease of preparation, and versatility make it a winner for any meal. With a combination of crunchy veggies and delicious dressing, it’s a salad you’ll want to enjoy again and again!
Broccoli Crunch Salad
Ingredients
Salad Ingredients
- 4 small heads broccoli – cut into small florets
- 1 can chickpeas – drained
- 1 tbsp oil For roasting
- 1 tsp salt For roasting; additional to taste
- 1 tsp black pepper For roasting; additional to taste
- 1 tsp garlic powder For roasting
- 4 stalks celery – finely chopped
- 1 bunch parsley – finely chopped
- 1 cup cooked farro (*) Can substitute with quinoa or brown rice
- 1 cup shelled pistachios – raw (salted) For crunch
- 2 tbsp dried cranberries
Dressing Ingredients
- 1/2 cup olive oil
- 1/3 cup balsamic vinegar
- 1 tsp maple syrup
- 2 tbsp tahini
- 1 clove garlic – minced
- to taste salt/pepper For dressing
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the chickpeas and broccoli in oil, salt, pepper, and garlic powder.
- Add to a sheet pan lined with parchment paper and bake for 30-35 minutes until tender and slightly crispy.
Making the Dressing
- In a bowl, combine all dressing ingredients and whisk until fully combined.
Combining the Salad
- In a large bowl, combine the roasted broccoli and chickpeas along with the remaining salad ingredients.
- Pour the dressing over the salad and toss everything together until fully immersed in the dressing.
