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Broccoli Carrot Salad with Honey Dijon Vinaigrette

Yields
4

Tossed with toasted walnuts, this is a healthy salad you’ll want to eat over and over again.

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ingredients

½
cup walnut pieces
Kosher salt and freshly ground black pepper
1 ½
lbs broccoli crowns (about 2 small crowns)
1
cup julienned or coarsely grated carrots
2
tbsp white wine vinegar
1
tsp honey
1
tsp Dijon mustard
¼
cup olive oil
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directions

Step 1

Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.

Step 2

Bring a medium pot of salted water to a boil.

Step 3

Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.

Step 4

Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.

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My rating for Broccoli Carrot Salad with Honey Dijon Vinaigrette
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