I cook with broccoli a lot. But I can’t say it’s because I particularly like it. It’s more of my it’s-good-for-you sense prevailing. I don’t exactly dislike it. It’s not bottom of the barrel in terms of vegetables I can’t stand. No, broccoli just falls somewhere in the middle.
Unless we’re talking about broccoli salad. Then, oddly enough, things change.
I have no idea why. Maybe it’s akin to drowning raw vegetables in ranch dressing, but I’d like to think this has a few more nutrients than that combination.
When I make broccoli salad. I could eat the whole bowl. I love the classic, but over the years, I’ve come up with my own version. For example, crunchy bacon pieces are great in it, but I rarely feel like cooking bacon when I can throw together the salad in minutes otherwise.
So I’ve improvised to create a similar flavor without the work.
I shared an Apple Broccoli Salad ages ago, but this version is different still, and better if I’m being honest. It is bacon-free and uses smoked paprika and smoked almonds for smoky flavor and a little crunch. In the dressing, you can definitely use a classic red wine vinegar and then add honey or sugar to sweeten it as you wish. On the other hand, if you can find an apple white or red balsamic vinegar. Go for that.
I’m not talking apple cider vinegar. No, fruit-flavored white and red balsamics can be found at specialty oil and vinegar stores. I get mine in Monterey, Calif. They are thick and sweet, perfect for creative dressings. I stock up when I can and use them on any salad I eat.
Other notes…I’m also not a fan of big chunks of broccoli florets so I either slice them thin or chop them fine. When I don’t have green onions on hand, I like to use red onion. This salad is lighter on the mayo. My usual route is to use Greek yogurt with mayo because I love the blend of flavors. It’s lighter and tangier.
I hope you enjoy this broccoli salad as much as I do!
Sweet and Smoky Broccoli Salad
Makes 4 to 6 servings
Ingredients
6 cups sliced or chopped broccoli
3 green onions, sliced
2/3 cups mayonnaise
1/3 cup plain Greek yogurt
1/4 teaspoon each ground black pepper, garlic powder, fine sea salt, smoked paprika
2 tablespoons apple-flavored white balsamic vinegar*
1/4 cup smoked almonds, roughly chopped
3 tablespoons dried cranberries
2 tablespoons dry-roasted, unsalted sunflower seeds
Preparation
Add the broccoli and onions to a large bowl.
Stir together the mayo, yogurt, pepper, garlic powder, salt, and smoked paprika in a medium bowl. Add the balsamic vinegar and stir until smooth. Pour the dressing over the broccoli and onions. Stir well.
Add the almonds, cranberries, and sunflower seeds. Give it a couple more stirs before placing in the refrigerator for at least 30 minutes before serving.
*If you don’t have flavored white balsamic on hand, use 2 tablespoons red wine vinegar and add honey or sugar to the dressing to sweeten it to your taste.
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