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Broccoli salad with nuts and cranberries

Broccoli Salad with Hazelnuts and Cranberries

A salad built around incredibly good-for-you broccoli! With very few calories — just 25 per 100 grams (about 3.5 oz) — this vegetable is packed with nutrients.

Yulia Reznikova

Recipe author

Broccoli salad with nuts and cranberries

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Composition / ingredients

Servings:

Broccoli

400

Cranberries (dried, apple-juice sweetened)

0.5

Hazelnuts

0.5

Onion (red)

Balsamic vinegar

Dijon mustard

Lemon juice

Olive oil

Sea salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 5 g

Fats 56 % 14 g

Carbohydrates 24 % 6 g

155 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Cut the broccoli into florets. I also like to trim off the stalk — as you can see, it's denser and takes longer to cook. Don't toss it, though; you can save it for soup later.
Step 2:

Once the water comes to a boil, add a little salt and drop in the broccoli florets for about 3 minutes. While the broccoli cooks, let's make the dressing.
Step 3:

Whisk together 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon balsamic vinegar.
Step 4:

Finally, drizzle in the olive oil in a thin stream, whisking to emulsify.
Step 5:

Transfer the broccoli straight into a bowl of ice water so it keeps its bright green color.
Step 6:

Now combine everything else for the salad: the chopped toasted hazelnuts, the dried cranberries, and one red onion sliced into half-rings.
Step 7:

Add the cooled broccoli.
Step 8:

Pour over the dressing and toss everything together thoroughly.

Broccoli has as much vitamin C as a lemon; it's good for your skin and eyesight and supports lung health!
Broccoli was bred from wild cabbage. It's a very old vegetable that has always been regarded as a "healthy" food.