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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.