Warm Broccoli Salad with Maple-Dijon Dressing
Dressing
- 2 tsp Dijon mustard
- 2 tsp toasted sesame oil
- 2 Tbsp maple syrup
- 2 Tbsp red wine vinegar
- Salt to taste
- 1⁄8 cup extra-virgin olive oil
Salad
- 1 head broccoli
- 1⁄4 cup unsalted cashews, chopped
Dressing
- Whisk all dressing ingredients together in a bowl except oil until well combined.
- Slowly whisk in oil in a thin, steady stream. Keep whisking until dressing is blended.
- Set dressing aside.
Salad
- Chop florets off broccoli into even pieces and set aside.
- Trim any woody or tough sections away from broccoli stem. Cut stem into 1⁄2-inch-thick pieces.
- Place broccoli stem pieces in a steamer and steam for 7 minutes. Add florets and steam for approximately 5 additional minutes, or until stems and florets are fork tender but not overcooked. Immediately remove from heat.
- Transfer broccoli to a large serving bowl. Toss with dressing. Garnish with cashews and serve.
208 Calories, 6 g Protein, 20 g Carbohydrates, 9 g Total sugars (6 g Added sugars), 4 g Fiber, 13 g Total fat (2 g sat), 371 mg Sodium, ★★★★★ Vitamin C, K, ★★ Vitamin B2 (riboflavin), B6, Folate, Phosphorus, ★ Vitamin B1 (thiamine) E, Iron, Magnesium, Potassium, Zinc
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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