Broccoli Salad with Warm Shallot Vinaigrette
Wow your guests with this broccoli salad with a warm, delicious, vinaigrette. It's a refreshing and refined spin on the mayo based classic.
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!