Broccoli Salad with Blueberries and Poppyseed Vinaigrette

Yep, another loaded veggie salad to keep us going through the summer.

Because we really can’t have too many options these days!  We have so many delicious and fresh vegetables at the market, let’s try and use them all!

I’m really crushing on this one right now.  It’s perfect for travelling, so picnics, bbq’s family reunions (which are so welcome these days) etc, means that this wonderful crunchy salad can be made in advance and feed a crowd inside or outside, today or tomorrow.

Ingredients

Fresh veggies in the form of bright green broccoli, crunchy orange carrots, and red onions, vivid blueberries, and that iconic apple green from the Granny Smith apple means that this salad is practically all the best colours from the Crayola crayon box we all had as kids.  For sure, it’s an ‘eat the rainbow’ salad.  Let’s make it even more healthy and crunchy with the addition of sunflower seeds and pepitas. And my favourite lemon poppyseed vinaigrette brings it all together!

You will notice that there are NO raisins!! I can’t abide dried fruit in salads (one of my many pet peeves) so unlike so many broccoli salad recipes which are dressed with a creamy dressing, and have raisins in them, there is neither with this salad. I think both distract from the freshness of the ingredients. Plus a creamy dressing means that you may not want to travel with this salad.

Other options

If you have a head of cauliflower in the fridge, why not use some of it in place of some of the broccoli? Both of these cruciferous veggies are just so good for us, as well as being just plain yummy.

Cruciferous vegetables are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Fiber is an important nutrient to incorporate if weight loss is the goal, as it helps keep you fuller longer. Cruciferous vegetables are also good sources of phytonutrients, which are plant-based compounds that may help lower inflammation and reduce the risk of developing cancer.

See here for why we want as much cauliflower, broccoli, brussels sprouts and cabbage in our diet! So so important.  And all the accompanying ingredients are equally healthy.  Superfood blueberries, seeds, carrots, apples, they all are bursting with fibre, nutrients and good fats.  This salad will definitely take good care of you.

Scallions, cucumber, even cherries would work great in this salad.  What about some shredded brussels sprouts or kale? What about blanched green or yellow beans?  And speaking of beans, this is a perfect salad to welcome some garbanzo beans (chickpeas) or white navy beans etc.  Some more great plant protein!

As with all my salad recipes, feel free to use more or less of the ingredients you like or happen to have on hand.  It won’t affect the outcome at all.

Method

So so easy to make.  Chop and toss.  Here are some tips to keep in mind when it comes to chopping. Because the broccoli (and cauliflower if you want to use it one day) are raw, the florets should be smaller florets.  If not, they may not be enjoyable for some palates, especially younger ones.  So take the time to cut them on the smaller side.   You’ll thank me.  When it comes to the carrot, peeling and then cutting them into small batons is what I like to do, but if you don’t want to be bothered with this step, you can either cut them into quarter moons, or grate them on the large hole of your box grater. Chop the onion small enough that the pieces won’t put off some people. 

After chopping the apple place it in a small bowl and toss with a little lemon juice to keep the flesh nice and white.  If you want, do this step first, and place them directly into the large bowl you will be tossing the salad in, and let them sit in that little bit of lemon juice while you work on the rest of the ingredients.

Salad Dressing

My Lemon Poppyseed Dressing is the perfect balance of sweet and tangy to play against all the various ingredients of this salad.

The salad dressing is a simple affair.  Olive oil, lemon juice, honey, poppyseeds, mustard, and white wine or champagne vinegar.  Place all the ingredients in a large enough jar for your immersion blender to fit into and whiz it up till all blended.  If you don’t have an immersion blender, just seal with the lid and shake vigorously till well combined.  You can make this in advance and store in the fridge till needed, just bring it back to room temperature before pouring to help loosen the olive oil which will have solidified in the fridge, depending on how long it was waiting in there.

You will need about 1/2 cup of the dressing.  But make up the whole batch of dressing.  If you have leftover salad, which keeps well for a few days in the fridge, you will want to re-dress it before serving again.

Final Thoughts

Yes, this is a full and filling salad.  It is practically a meal, especially if you add some legume of your own choosing.  It makes a great side to grilled chicken, hamburgers, steak, or even a stuffed Italian sandwich!  Leftovers keep well in a sealed container in the fridge for quite a few days.  Feel free to sprinkle on extra nuts before serving just for a last bit of crunch.

5 from 1 vote

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Broccoli Salad with Blueberries and Poppyseed Vinaigrette

All the colour and crunch from fresh summer vegetables and seeds and the sweet pop of blueberries make this a delicious salad. The lemon poppyseed vinaigrette means that it is a perfect salad to travel with.

Course Salad

Cuisine North American

Keyword blueberries, broccoli, lemon poppyseed

Prep Time 20 minutes

Servings 6

Ingredients

• 1 Granny Smith apple, chopped
• 1 tsp lemon juice
• 1 small to medium head of broccoli
• 2 small or 1 large carrot, enough to get about 3/4 cup of chopped carrot
• 1 small red onion
• 1 cup fresh blueberries
• 1/4 cup sunflower seeds, plus more for garnish
• 1/4 cup pepitas or pumpkin seeds, plus more for garnish

Lemon Poppyseed Dressing, can be made in advance and stored in the fridge

• 3/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 tbsp poppyseeds
• 1 tbsp dijon mustard
• 1 tbsp runny honey
• 1 tsp white balsamic vinegar

Instructions

Broccoli Salad

1. If you have made the dressing in advance, bring out to come to room temperature before using.
2. Place the chopped apple into a large bowl, and toss with the lemon juice.
3. Chop the broccoli into small bite-sized florets, and add to the apple.
4. Peel and chop the carrot into 1 1/2 inch long batons (alternatively feel free to grate on the large holes of your box grater, or cut into thin quarter moons) Add to the bowl.
5. Chop the onion into small pieces and add to the bowl. They should be small enough to be pleasant to eat.
6. Add the blueberries, sunflower seeds and pepitas to the bowl.
7. Dress with 1/3-1/2 cup of the Lemon Poppyseed Dressing. Toss gently to coat. Taste to see if you want to add more.

8. This salad is even better if it can rest for about 1/2 hour to let the dressing soften the broccoli a bit.

9. Garnish with extra seeds before serving.
10. Leftovers can be stored in a sealed container for a few days in the fridge. Add more dressing if desired before serving.

Lemon Poppyseed Dressing

1. Combine all the ingredients in a mason jar. Using an immersion blender, blend until smooth and well combined. It will be perfectly creamy! If you don't have an immersion blender feel free to use a hand whisk, or even a small Nutribullet type blender.
2. Store in the fridge till needed. Remove before using to allow the olive oil to return to room temperature so that the dressing is loose enough to use.

3. See blog post for more details

Recipe Notes

Additional add-ons can include small bite sized cauliflower florets, chopped fresh parsley, cucumber slices, even a can of chickpeas or white beans which have been drained and rinsed well.

Just make sure the broccoli or cauliflower florets are not cut too large, since they will be raw in the salad.