Walnut & Cranberry Broccoli Salad

Walnut & Cranberry Broccoli Salad

by 10 people

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Makes: 8 servings

Prep: 15 mins

Cook: 15 mins

Ingredients
  • 1/2 cup dried cranberries
  • 1 tablespoon plus 1 tsp sherry vinegar
  • 1/2 cup coarsely chopped walnuts
  • 2 1/2 tablespoons EVOO
  • 2 tablespoons sugar
  • 2 heads broccoli, cut into 1-inch florets, stems cut on an angle 1/4-inch thick
  • salt and pepper
Directions
  1. Preheat the oven to 350 degrees. In a small bowl, combine the cranberries, 1/4 cup hot water and 1 tbsp. sherry vinegar. Let stand until the water is cooled and the cranberries are slightly plumped. [Make ahead: Cover and refrigerate for up to 2 days. Let stand at room temperature for 1 hour before using.]
  2. Spread the walnuts on a baking sheet. Roast, stirring once, until fragrant and lightly browned, about 10 minutes. Transfer to a medium bowl, drizzle with 1 1/2 tsp. EVOO and sprinkle with the sugar; toss well. Let cool. [Make ahead: Seal in an airtight container and store at room temperature for up to 1 day.]
  3. Fill a 6-qt. pot with 3 inches of water and bring to a boil. Add the broccoli; cover and simmer for 5 minutes. Drain in a colander and rinse with cold water until cool. Drain well and pat dry, then coarsely chop. [Make ahead: Transfer to a serving bowl, cover and refrigerate for up to 2 days. Let stand at room temperature for 1 hour before proceeding.]
  4. Pour the cranberries and their juices over the broccoli. Add the remaining 2 tbsp. EVOO and 1 tsp. vinegar; toss well. Season with salt and pepper, then sprinkle the walnuts on top. Serve at room temperature.
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