Chopped Broccoli Salad with Balsamic, Walnuts and Cranberries

• Vegan
• Gluten free

• Produce

  • 2 bunches Broccoli
  • 1/3 cup Cranberries, dried

• Condiments

  • 2 tbsp Almond or peanut butter, smooth
  • 1/4 cup Balsamic vinegar
  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 3 tbsp Pumpkin seeds, dry roasted
  • 3/4 cup Walnuts

Found on glutenfreewithlb.com

Description

Ingredients

• 2 bunches broccoli (about 1.25 lbs.)
• ¼ c. balsamic vinegar (a good, aged vinegar)
• 2 T. pure maple syrup
• 2 T. almond or peanut butter, smooth
• 2 T. olive oil
• ½ t. salt
• 3 T. dry roasted pumpkin seeds
• 1/3 c. dried cranberries
• ¾ c. walnuts, coarsely chopped

Directions

• Preheat oven to 325 degrees.
• Place walnuts on a baking sheet and bake for 4-6 minutes.
• Fill a large pot with enough water to completely immerse both heads of broccoli. Bring water to a boil.
• Fill a separate, large bowl with water and ice.
• Place both bunches of broccoli into boiling water for 2-3 minutes. Remove broccoli, (Carefully! It will be hot!) and blanch it by immersing each bunch into ice water for 30 seconds.
• Set broccoli aside to let cool. Once it has cooled enough for you to safely handle, coarsely chop broccoli and remove stems.
• Place chopped broccoli into a large serving bowl.
• Combine balsamic vinegar, maple syrup, nut butter, olive oil and salt in a small bowl.
• Microwave ingredients for 20-30 seconds or until nut butter becomes smooth. Whisk to combine.
• Just before serving, pour balsamic sauce over chopped broccoli and sprinkle with walnuts, pumpkin seeds and dried cranberries.
• Salad tastes great served warm or cold!
• Important Note: If you would like to serve your salad cold, refrigerate broccoli (without balsamic sauce) until it is to your desired temperature. Make balsamic sauce just before serving. If sauce is poured over broccoli and then refrigerated, the broccoli will become very mushy and no longer crisp!

Nutrition