Broccoli and Mushroom Salad
Brighten up your table with this vibrant Broccoli and Mushroom Salad, a nutritious and flavor-packed dish that’s perfect as a light lunch or a stunning side. Featuring tender blanched broccoli and golden sautéed mushrooms, this salad is tossed in a zesty homemade vinaigrette of lemon juice, Dijon mustard, and honey, creating the perfect balance of tangy and sweet. Crunchy toasted walnuts and fresh parsley add texture and freshness, elevating every bite to new heights. Ready in just 20 minutes, this quick and wholesome recipe is as easy to make as it is delicious, delivering a perfect combination of earthy flavors and crisp, refreshing notes. Whether you're meal prepping or hosting a gathering, this broccoli and mushroom salad is sure to impress!
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 250 grams button mushrooms
- 3 tablespoons olive oil
- 2 cloves garlic cloves
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley
- 50 grams walnuts
Instructions
Cut the broccoli into small florets and rinse thoroughly under cold water.
Bring a large pot of water to a boil and prepare a bowl of ice water. Blanch the broccoli in the boiling water for 2 minutes, then immediately transfer it to the ice water to stop the cooking process. Drain and pat dry with a clean towel.
Clean the button mushrooms, remove the stems if desired, and slice them thinly.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Mince the garlic cloves and sauté them in the skillet for 30 seconds, or until fragrant.
Add the sliced mushrooms to the skillet and cook for 3-4 minutes until they are tender and golden brown. Remove from heat and let them cool slightly.
In a small bowl, whisk together the lemon juice, Dijon mustard, honey, salt, black pepper, and the remaining 2 tablespoons of olive oil to create the vinaigrette.
In a large serving bowl, combine the blanched broccoli, sautéed mushrooms, and chopped fresh parsley.
Roughly chop the walnuts and toast them lightly in a dry pan over low heat until golden and fragrant, about 2-3 minutes. Add the toasted walnuts to the salad.
Drizzle the vinaigrette over the salad and toss gently to combine all the ingredients.
Serve immediately or refrigerate for 15 minutes to allow the flavors to meld together. Enjoy!
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 27.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1696 mg | 74% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 18.8 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
