Broccoli Salad with Raisins

This easy broccoli salad with raisins is a fantastic vegan side dish recipe for any special occasion. It also works as a delicious salad for summer potlucks too! The combination of the raw broccoli, chewy raisins, sweet apples, and crunchy toasted almonds is so delicious when tossed with my creamy balsamic vinaigrette. 

And the best part? You can make most of the components ahead of time, and then toss and serve! It’s just the apple you should leave to the last-minute.

For more make-ahead salad ideas, try my Roasted Butternut Squash Kale and Quinoa Salad, Healthy Chicken Salad, or my Roasted Harvest Salad with Honey, Balsamic Vinaigrette.

Ingredients:

• Broccoli Florets: There is no need to cook the broccoli first. Clean it, then break the broccoli crown into individual florets. You’ll be pulsing the broccoli in a food processor, which will chop it into small pieces, so make sure the florets are roughly the same size; it will make them easier to pulse.
• Gala Apple: To avoid the apple turning brown, slice it just before serving. I like Gala apples because they are sweet and not too tart.
• Raisins: The raisins add a lovely chewy texture to the salad, balancing the crunch of the nuts. I like black raisins for the pop of color in this salad, but you could also use golden raisins or dried apricots or cranberries, too.
• Almonds: The almonds add some nice protein to this salad. I roast them first to bring out their flavor, but you could really use any nut you like; walnuts, pecans or sunflower seeds would be great too.
• Honey: The honey adds a lovely sweetness to this salad, which pairs beautifully with the balsamic vinegar.
• Dijon Mustard: Adds a nice zing to the dressing and balances out the sweetness of the honey.
• Balsamic Vinegar: You could use white vinegar, but I prefer the flavor it adds; it pairs beautifully with the nuts, apples, and raisins.
• Grapeseed Oil: You can use most oils for this. I like the Grapeseed oil for its neutral flavor, which allows the other flavors in the dressing to shine, but you could also use olive oil, too.

Step#1: Preparing the Broccoli

• You may not think of serving raw broccoli as a base for a salad, but it’s really a delicious idea! It ends up resembling a type of slaw.
• You’ll need about two heads of broccoli, and leave most of the stalk off when cutting it into florets. The stalk adds another texture to the salad, which is a nice touch. 
• You’ll pulse the broccoli in a food processor until it reaches a chunky consistency. But don’t pulse it too much, you still want some texture in it.
• You can prep this broccoli mixture a day ahead. Keep it covered in the refrigerator until the next day.

What Should the Broccoli Look Like?

Once pulsed, the broccoli should be chunky. The combination of the floret and the stalk base creates a wide range of textures and colors. Don’t pulse it too much, or you’ll lose this aspect of the salad.

Step#2: Toast the Nuts

• Toasting nuts brings out all of their flavors and makes them more pronounced.
• Toast the almonds on a sheet pan at 375°F for 8-10 mins. If using softer nuts like pecans or walnuts, they would take 4-6 minutes.
• Allow the nuts to cool. Then give them a rough chop. Don’t chop them too finely or they will lose their crunch. I also think it looks prettier in the salad if they are a bit chunky.

Step# 3: Make The Honey Balsamic Vinaigrette

• The dressing brings all the flavors together in this salad.
• I love using a high-quality balsamic vinegar for this dressing. The Due Vittorie brand is my absolute favorite. It’s thick and syrupy, with a wonderful, sweet, mellow flavor.
• A non-flavored oil, like grape seed oil or vegetable oil, works best in this recipe so the honey and balsamic vinegar can shine through.
• However, if you are feeling a little fancy, a delicious, subtle complement would be Walnut Oil, which adds a fantastic nutty, fall flavor to this salad. 
• In a small bowl, add the mustard, honey, and balsamic vinegar. Stir to combine. Then slowly add the oil, whisking all the while until emulsified and a creamy dressing forms.

Step#4: Toss it Together

• In a large bowl, add the broccoli, raisins, almonds, and apples, then toss to combine. It helps to use a large mixing bowl to ensure all the ingredients are evenly distributed.
• Then drizzle the dressing and toss to coat. Transfer to a serving bowl or serving platter.
• Serve immediately. I think a salad like this looks really beautiful piled high as a mound and served on a textured white platter. It will showcase all the components really nicely and make serving easy.