
Yield: serves 6 to 8 people
Ingredients
- 2 crowns broccoli, chopped into florets (7 cups)
- ¼ red onion, thinly sliced
- 4.5 ounces fresh blueberries
- ½ cup dried cranberries
- 2/3 cup plain whole milk yogurt
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon kosher salt For the Honey-Toasted Walnuts:
- 2/3 cup raw walnut halves
- 2 teaspoons olive oil
- 1.5 tablespoons honey
- ½ teaspoon kosher salt
- To Prepare the Honey Toasted Walnuts:
- Add all ingredients for the walnuts to a small skillet and heat over medium. Cook 5 to 8 minutes until mixture is very bubbly and walnuts have caramelized and turned golden-brown. Set aside and allow to cool. Chop the walnuts when cool enough to handle. To Prepare the Broccoli Salad:
- Chop the broccoli crowns into small florets, and chop the broccoli stems. Add stems and florets to a large serving bowl.
- In a small bowl, stir together the yogurt, lemon zest and juice, honey, and salt.
- Pour this mixture over the broccoli and stir well to coat all of the broccoli with dressing.
- Add the red onion, blueberries, dried cranberries, and toasted walnuts. Toss everything together and serve with your favorite entree.