If you’re from the south like me, you probably grew up having a mayo based broccoli salad at barbecues. While that is a classic, I personally have grown to enjoyed a lighter, more refined version of that. Something that is refreshing, but also comforting. That’s why I created this broccoli salad.
Broccoli Salad Ingredients
The ingredients for this broccoli salad are simple and things you may already have on hand. Of course we will need the broccoli, but then we’ll top it with chopped dates, toasted pumpkin seeds, and a warm shallot vinaigrette. This vinaigrette is rich and full of flavor, but uses just these few ingredients:
- Extra Virgin Olive Oil
- Shallot
- Garlic
- Red Wine Vinegar
- Lemon Juice
- Salt and Pepper
That’s it! You may even find yourself wanting to pour this dressing over other salads.
Looking for a different salad? Try my Strawberry and Goat Cheese Salad!
The Method
First, start to prepare your ingredients by chopping your broccoli into bite sized bits. I prefer the pieces to be small. They soak up the dressing better this way and they’re much easier to chew! Add them to the bowl you will be serving in.
Next, in a dry pan over low heat, toast your pumpkin seeds for just about four minutes. Remove from heat and set aside.
Time for the dressing! In a small sauce pan over low-medium heat, add olive oil and finely diced shallots. Cook for about two minutes, stirring frequently. When the shallot is softened and translucent, add the garlic. Continue to saute for another 30 seconds, until the garlic is fragrant. Turn off the heat.
As soon as you turn off the heat, add the vinegar, lemon juice, a sprinkle of salt, and the chopped dates. Stir to combine and then pour the vinaigrette over the broccoli. Top with pumpkin seeds and season with salt and pepper as needed. Mix completely and serve!
I hope you enjoy this recipe! If you decide to make it, be sure to post a picture on Instagram using #SNGeats.
Broccoli Salad with Warm Shallot Vinaigrette
Ingredients
- 4 cup chopped broccoli florets
- 1/4 cup pumpkin seeds
- 1/4 cup chopped dates
Warm Shallot Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 large shallot finely diced
- 1 garlic clove minced
- kosher salt and cracked black pepper to taste
Instructions
- Chop broccoli into small bite sized pieces. Add to your serving bowl.
- Next, heat a dry skillet over low and toast pumpkin seeds for about 4 minutes, stirring frequently. Remove from heat and set aside.
- Start the warm shallot vinaigrette by heating 1/4 cup olive oil over a low-medium heat. Add the finely diced shallots to the oil and gently saute for about 2 minutes. The shallots should be soft and translucent. Add the garlic and continue cooking for about 30 seconds or until fragrant. Then, turn off the heat, add vinegar and lemon juice, and season with salt and pepper. Stir completely and add the chopped dates to the vinaigrette.
- Spoon vinaigrette on top of the broccoli and stir to combine completely. Top with pumpkin seeds and season with additional salt and pepper as needed. Enjoy!
