Packed with contrasting textures—from the crunch of pistachios and pepitas to the chew of sun-dried tomatoes—this broccoli salad is both hearty and satisfying.
A zesty red wine vinaigrette adds brightness, while Parmesan crisps lend a savory, cheesy finish. Enjoy it as a flavorful side dish or prep it ahead for a convenient lunch. To maintain their crispness, add the Parmesan crisps just before serving. You can usually find them near the croutons in the salad dressing aisle.
Prep Time: 15 minutes
Total Time: 45 minutes
Yield: 6 servings
Ingredients
- 3 tablespoons red wine vinegar
- 2 garlic cloves, finely minced (about 2 teaspoons)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ⅓ cup extra-virgin olive oil
- 5 cups broccoli florets, chopped into ½-inch pieces
- 1 large shallot, chopped (about ⅓ cup)
- ⅓ cup chopped sun-dried tomatoes (drained)
- ⅓ cup raw unsalted pistachios, chopped
- ⅓ cup roasted unsalted pepitas (pumpkin seeds)
- ⅓ cup crushed Parmesan crisps (about 10 crisps)
Instructions
- Make the vinaigrette: In a small bowl, whisk together the vinegar, garlic, Italian seasoning, and salt. Slowly stream in the olive oil while whisking to form a smooth emulsion.
- Assemble the salad: In a large mixing bowl, combine the broccoli, shallot, and sun-dried tomatoes. Pour the vinaigrette over the top and toss well to coat. Cover and refrigerate for at least 30 minutes (or up to 3 days) to let the flavors develop.
- Finish and serve: Just before serving, mix in the pistachios, pepitas, and Parmesan crisps. Serve chilled or at room temperature.
Nutrition (per serving)
- Calories: 259
- Fat: 20g
- Carbohydrates: 16g
- Protein: 7g
Bottom Line
This broccoli salad is a smart, texture-rich choice for anyone looking to add more veggies to their meals without sacrificing flavor. It’s meal-prep friendly, nutrient-packed, and versatile enough to pair with almost any main course. Looking for quality ingredients? Check out our recommended picks for Parmesan crisps, sun-dried tomatoes, and extra-virgin olive oil—delivered straight to your door.
FAQs
Can I use frozen broccoli instead of fresh?
Fresh broccoli is best for this salad’s crunch and texture. However, if using frozen, thaw it completely and pat it dry before tossing with the dressing.
How long will this salad keep in the fridge?
The salad (without Parmesan crisps) can be stored in the refrigerator for up to 3 days. Add the crisps just before serving to maintain their crunch.
What can I use instead of Parmesan crisps?
You can swap them for shredded aged Parmesan, crushed croutons, or even crispy chickpeas for a similar salty crunch.
Is this salad gluten-free and vegetarian?
Yes! All the ingredients listed are naturally gluten-free and vegetarian. Just double-check packaged items like Parmesan crisps to ensure they meet dietary needs.