Broccoli Orange Salad

Salad Orange Broccoli

Wondering what to do with broccoli leaves and stalks? This dish uses every part of the plant, so you can cut down on food waste. This salad is delicious topped with grilled chicken or salmon.

By Chef Shantrell Mixson / Photography By Sara Schober | January 20, 2021

Ingredients

SERVINGS: 8

For Salad

3 ounces sliced prosciutto or bacon
1-½ pounds broccoli, including leaves and stalks
1/4 cup red onion, finely chopped (about 1/4 medium onion)
1/4 cup parsley, finely chopped (about 1/2 bunch)
1 tablespoon orange zest
2 tablespoons orange juice
1/2 cup dried cranberries, golden raisins or chopped Medjool dates
1/4 cup chopped pecans
1/2 teaspoon black pepper
1/4 teaspoon sea salt or more to taste

For Basil Vinaigrette

1 cup fresh basil, including stems
1 clove garlic
2 teaspoons fresh lemon juice
2 tablespoons rice wine vinegar or red wine vinegar
1/2 cup extra virgin olive oil
3 tablespoons honey
1 teaspoon salt

Instructions

1. Basil vinaigrette: Combine all ingredients in a blender and blend for 1 minute or until the mixture is smooth. Set aside until ready to use.

2. Proscuitto: Preheat oven to 350°. Line a baking sheet with parchment paper. Place prosciutto slices on baking sheet in a single layer and bake for 12 to 15 minutes or until crispy. Remove from the oven and set aside.

3. Broccoli: To shred or rice the broccoli (including stalk and leaves), wash then cut down into similarly sized chunks. Set food processor on ricing or shredding setting and add broccoli pieces in small batches. Be sure to remove the shreds from food processor bowl after a few pieces have been put through or the broccoli will get mushy.

4. Mix: In a very large bowl combine the riced broccoli, red onion, parsley, orange zest and juice, dried fruit, pecans, salt and pepper. Stir until well combined, then add basil vinaigrette. Mix until the vinaigrette is evenly distributed. Crumble or finely chop cooked prosciutto and sprinkle on top of salad. Taste and adjust seasonings with salt and pepper.

5. Chill: Place in refrigerator for 30 minutes or more before serving. This will allow the flavors to blend. Store covered in refrigerator for 2-3 days.