Broccoli Chopped Salad

Your hero here is broccoli. I know, usually this is a cooked side, kicked over to the side of the plate. Here, we embrace its broccoli-ness by chopping it up fine and tossing it with a vibrant spiced dressing, nuts and dried fruit. So so good.

The best part about this salad? Good on the day you make it. Even better the next day when you take it for lunch. Maybe you should double the recipe!

Broccoli Chopped Salad

Yield: 4 - 6 servings 

Ingredients

Dressing

6 Tbsp neutral oil

1 tsp ground coriander

1 tsp paprika

pinch cinnamon

1 garlic clove, finely grated

3 Tbsp fresh lemon juice

2 Tbsp sherry vinegar

1 Tbsp pomegranate molasses

1 Tbsp honey

salt, freshly ground pepper

Salad

¼ cup raw pistachios

Pinch salt

1 small shallot, finely chopped, soaked in cool water for 5 minutes then drain well

6 cups finely chopped broccoli florets and peeled stems (from about 1 bunch)

11/2 cup finely chopped cilantro and parsley

⅓ cup finely chopped pitted dates

Directions

Make your dressing

Heat oil, coriander, paprika, cinnamon, and garlic clove, in a small saucepan over medium-high until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, sherry vinegar, pomegranate molasses and honey. Season vinaigrette with salt and freshly ground pepper; set aside.

Make your salad

Toast raw pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. Sprinkle with salt. Transfer to a cutting board and let cool; finely chop.

In a large bowl, toss pistachios, shallot, chopped broccoli florets, cilantro, and chopped pitted dates. Toss well to combine.

Drizzle broccoli mixture with the vinaigrette; toss to coat. Taste and season with more salt and pepper if needed.

Do ahead: Salad can be made 1 day ahead. Cover and chill.

Enjoy!