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Meatless Monday - Broccoli Salad with Blueberries and Honeyed Pecans

They say broccoli is really good for you because it's full of calcium, beta carotene, and a host of other vitamins and minerals.  That's just a bonus, it tastes delicious.  It's always been one of my favorite vegetables, even when I was a kid.  I remember my great-grandfather (who was born in Sicily) liked to eat his broccoli with a drizzle of olive oil and some freshly ground black pepper.  The man knew how to eat.  I think he would have liked this salad.  I hope you do too.


2 small crowns broccoli, chopped into florets
½ red onion, thinly sliced
½ cup fresh blueberries
½ cup dried cranberries
2/3 cup plain whole milk yogurt
Zest of 1 lemon
Juice from 1 lemon
2 tablespoons honey
1 pinch kosher salt

For the Honey-Toasted Pecans: 

2/3 cup raw pecan halves
2 teaspoons olive oil
1 ½ tablespoons honey
1 pinch kosher salt


To Prepare the Honey Toasted Walnuts: 
Add all ingredients for the walnuts to a small skillet and heat over medium. Cook 5 to 8 minutes until mixture is very bubbly and pecans have caramelized.  Set aside and allow to cool. Chop the pecans when cool enough to handle.

To Prepare the Broccoli Salad: 

Chop the broccoli crowns into small florets, and chop the broccoli stems. Add stems and florets to a large serving bowl. In a small bowl, stir together the yogurt, lemon zest and juice, honey, and salt. Pour this mixture over the broccoli and stir well to coat all of the broccoli with dressing. Add the red onion, blueberries, dried cranberries, and toasted walnuts and toss.

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