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Broccoli Salad with Honey Toasted Nuts
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Description
A delicious and light broccoli salad made with fresh blueberries, dried cranberries, honey toasted walnuts and pecans and a lemon and honey Greek yogurt dressing.
Ingredients
- FOR THE SALAD:
- 8 cups Broccoli, Chopped Into Bite Sized Pieces
- ¼ Red Onion, Thinly Sliced
- 1 pint Fresh Blueberries
- ½ cups Dried Cranberries
- 2 Tablespoons Pine Nuts
- FOR THE HONEY TOASTED NUTS:
- ⅓ cups Raw Walnut Halves
- ⅓ cups Raw Pecan Halves
- 2 teaspoons Extra Virgin Olive Oil
- 1-½ Tablespoon Liquid Honey
- ½ teaspoons Fine Sea Salt
- FOR THE LEMON AND HONEY DRESSING:
- ⅔ cups Plain Greek Yogurt
- 1 Lemon, Zested
- ½ Lemon, Juiced
- 2 Tablespoons Liquid Honey
- 1 Tablespoon Chia Seeds
- 1 teaspoon Fine Sea Salt
Preparation
Add chopped broccoli florets, red onion, blueberries, dried cranberries and pine nuts to a large serving bowl. Toss everything together.
Prepare honey toasted nuts by combining all ingredients in a large skillet over medium-high heat. Cook 5 to 8 minutes, until mixture is very bubbly and walnuts have caramelized and turned golden-brown. Transfer nuts to a sheet of parchment paper and quickly separate nuts with fork. Set aside and allow to cool.
Prepare dressing by combining yogurt, lemon zest and juice, honey, chia seeds and salt in a small Mason jar or bowl. Give the jar a good shake (or stir ingredients in a bowl).
To assemble the salad, pour dressing over broccoli mixture and top with honey toasted nuts.
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