Broccoli Salad With Goat Cheese Recipes
BROCCOLI SALAD WITH GOAT CHEESE
Steps:
- Fill a large bowl with ice and water, and set aside.
- Bring a large pot of water to a boil. Add the broccoli florets and sliced stems, and cook until just tender, about 3 minutes. Drain the broccoli and immediately plunge into ice water to stop cooking. Once cooled, drain and transfer to a salad bowl.
- In a medium bowl, whisk together the vinegar, honey, mustard and olive oil.
- Add the red onions, dried cherries and hazelnuts to the salad bowl, and toss to combine. Toss with the dressing, and top with the goat cheese.
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- Preheat the oven to 400 degrees fahrenheit. Add the bacon slices to a parchment lined baking tray and cook for 15 minutes or until crispy. Remove the bacon from the oven and transfer to a paper towel to dry and cool.
- While the bacon is cooking, slice off all the broccoli florets and make sure they're in bite-sized pieces. Add them to a large mixing bowl along with the red onion, dried cranberries, sunflower seeds and goat cheese.
- To make the dressing, add the mayonnaise and yogurt to a small bowl and stir together. Add the dressing to the mixing bowl and stir until everything is well combined.
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- Preheat oven to 400˚f. Place slivered almonds onto a baking sheet. Bake in the oven for 3-4 minutes, until golden and fragrant. Pour into a bowl and set aside.
- Toss broccoli florettes, olive oil, and salt and pepper to taste in a large bowl. Saving the bowl, pour onto the baking sheet. Bake for 25-30 minutes until crispy and tender enough to pierce with a fork. Remove from heat and let cool.
- Toss broccoli, tomatoes, almonds, lemon juice and goat cheese together in the bowl used earlier, Garnish with any remaining almonds and salt and pepper to taste.
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