Broccoli Salad with Blueberries & Toasted Walnuts

Broccoli Salad with Honey-Toasted Walnuts



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

Instructions

To Prepare the Honey Toasted Walnuts:
1. 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:
2. Chop the broccoli crowns into small florets, and chop the broccoli stems. Add stems and florets to a large serving bowl.
3. In a small bowl, stir together the yogurt, lemon zest and juice, honey, and salt.
4. Pour this mixture over the broccoli and stir well to coat all of the broccoli with dressing.
5. Add the red onion, blueberries, dried cranberries, and toasted walnuts. Toss everything together and serve with your favorite entree.

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