Broccoli Sweet Red Pepper and Oranges
Bright, crunchy, and refreshingly vibrant, this Broccoli Sweet Red Pepper and Oranges recipe is a feast for both the eyes and the palate. Packed with nutrient-rich broccoli florets, crisp red bell pepper, and juicy orange segments, this colorful salad is elevated with a luscious citrus dressing made from fresh orange juice, honey, and apple cider vinegar. A quick blanching technique ensures the broccoli remains tender-crisp and vibrantly green, while slivered almonds add the perfect nutty crunch. Whether served immediately or chilled for a refreshing make-ahead option, this salad is an ideal side dish for weeknight dinners, potlucks, or holiday gatherings. Bursting with natural sweetness, tangy citrus, and a touch of savory, it's a healthy and delicious way to brighten up any meal.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 1 large sweet red bell pepper
- 2 medium oranges
- 2 tablespoons olive oil
- 0.25 cup fresh orange juice
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup slivered almonds
Instructions
Fill a medium-sized pot halfway with water and bring to a boil over high heat. Prepare a large bowl of ice water and set it aside.
Add the broccoli florets to the boiling water and blanch for 2-3 minutes until they turn bright green and are slightly tender but still crisp.
Immediately transfer the broccoli to the bowl of ice water using a slotted spoon. Let it cool completely, then drain well and pat dry with a clean kitchen towel.
Slice the sweet red bell pepper into thin strips and set aside.
Peel the oranges, remove any white pith, and segment them by cutting between the membranes. Reserve the orange segments for the salad and squeeze the juice from any remaining orange pieces to yield 1/4 cup of fresh juice.
In a small mixing bowl, whisk together the olive oil, fresh orange juice, honey, apple cider vinegar, salt, and black pepper to create the citrus dressing.
In a large serving bowl, combine the blanched broccoli, red bell pepper strips, orange segments, and slivered almonds.
Drizzle the citrus dressing over the salad and gently toss to coat all the ingredients evenly.
Serve immediately as a side dish or refrigerate for up to 2 hours before serving for a chilled option.
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1298 mg | 56% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 57.6 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1208 mg | 26% | |
*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.
