This simple, warm broccolini salad dressed in homemade tangy apple cider vinaigrette is the perfect light and healthy side dish. Made with grapes, walnuts, and red onion, this is one of my favorite salad recipes!
The best warm broccolini salad
I just love broccolini. It is the perfect winter vegetable and side dish for any dinner. It is great prepared very simply with salt, pepper, and garlic, but when I am in the mood for something a little more adventurous, I make this salad.
This broccolini salad recipe is easy to make and has such a delicious flavor profile. The grapes add sweetness, the walnuts add nuttiness, and the lemon adds the best tang. It is warm, cozy, and absolutely mouth-watering.
If you are looking for a simple, healthy, but tasty new side dish recipe, try this broccolini salad out! You will not be disappointed. I have been told it is “cookbook worthy,” and everyone enjoys it, even picky eaters.
Why you’ll love this recipe:
- Broccolini salad is a quick and easy side dish for any dinner.
- Light and healthy.
- It’s served warm with tangy homemade apple cider vinaigrette.
- Keto-friendly with only 2 grams of net carbs.
- This recipe is vegan and dairy free too.
- I love to serve it with this delicious Chicken Broccoli Pasta Bake.
This warm broccolini salad calls for a handful of super simple but delicious ingredients. You’ll need the broccolini, the salad additions, and our homemade apple cider vinaigrette. Here is a list of the ingredients:
- Broccolini: First up, and the star of the show, is the broccolini; grab about three bunches or around 1 1/2 pounds. Once sauteed, broccolini has the perfect tender but crunchy charred texture.
- Garlic: Grab 2 to 3 large garlic cloves for the ultimate flavor.
- Red onion: Red onion adds the best flavor and dimension to this broccolini salad. Add in 1/4 cup.
- Walnuts: I love walnuts! They are crunchy, butty, and have the most incredible flavor. Add in 1/3 cup of walnuts or, if you prefer, pecans or pine nuts.
- Red Grapes: This adds a much-needed natural sweetness to this broccolini salad; you will need about 1 and 1/2 cups of halved seedless red grapes.
- Lemon: For some extra tanginess.
Apple Cider Vinaigrette:
- Olive oil: As the base of our simple vinaigrette, we need 2 Tablespoons of olive oil.
- Apple cider vinegar: Plus, 1 Tablespoon of apple cider vinegar for some tangy flavors.
- Dijon mustard: I love cooking with Dijon mustard; trust me, you cannot taste it, but it adds the best flavor profile.
- Honey: To sweeten this vinaigrette add 1 to 2 Tablespoons of honey, based on your palette.
- Red chili flakes: If you like a spicier salad, feel free to add in some red chili flakes. This is optional.
- Salt & Pepper: Add to your taste.
Kitchen tools required
All in all, you will need a few simple kitchen tools to make this warm broccolini salad. Clean-up will be easy!
- Cutting Board
- Sharp knife
- Large saute pan
- Measuring cups: 1 teaspoon, 1 Tablespoon, 1/4 cup, 1/2 cup, and 1 cup.
How to make warm broccolini salad
Broccolini salad is not only delicious, but it is also super easy to make. You will be in and out of the kitchen in less than 15 minutes. Plus, this side dish is something everyone will love! Here are step-by-step instructions for any level cook:
First, trim the bottoms of the broccolini stems off (about 1/2 an inch). Then, in a large saute pan, heat 1 Tablespoon of olive oil to medium heat.
When the oil is hot, add in the broccolini. Toss with tongs and saute for 5 to 7 minutes until the florets are lightly charred.
Next, add in the minced garlic and salt. Toss and saute for 30 seconds to 1 minute, until the garlic is fragrant.
Then, reduce heat to medium-low and add in the water. Cover the pan with a lid, and cook for 3 to 5 minutes, or until the broccoli is bright green but still slightly crunchy.
Meanwhile, prepare the dressing by whisking together all the ingredients in a small bowl. Taste and adjust seasonings as desired. For a tangier dressing, add an extra Tablespoon of apple cider vinegar.
When the broccolini is done, add it to a large mixing bowl or serving platter with the red onion, walnuts, and grapes. Coat with the vinaigrette and lemon juice. Serve immediately and enjoy!
What’s the difference between broccolini and broccoli?
Look-wise, broccolini has long stalks with small florets and some leaves, while broccoli has short and thick stalks, with large, rounded florets. Taste-wise, broccolini is milder and sweeter than traditional broccoli. Cooking-wise, broccoli can be prepared in more ways: roasted, steamed, stir-fried, sauteed, or even enjoyed raw, while broccolini is best when sauteed or steamed.
Frequently Asked Questions
Is it healthy?
Yes, this broccolini salad is certainly healthy. First, it is made with simple and fresh ingredients. Second, there are no random oils and ingredients in the homemade vinaigrette. Third, it is paleo, gluten free, dairy free, and vegan!
Can I make it ahead of time?
I do recommend eating broccolini salad warm after cooking, but if you want to make it ahead of time, be my guest. You can also enjoy this salad at room temperature.
Can you eat broccolini leaves?
Yes, you can eat cooked broccolini leaves. There is no need to pull them off before sauteeing.
Is broccolini keto friendly?
Broccolini is a great keto-friendly vegetable with only 2 grams of net carbs per serving.
Is it vegan?
Yup! This broccolini salad is 100% vegan and plant-based.
Can I eat this salad cold?
Although I prefer to enjoy this broccolini salad warm, it can be eaten cold. The decision is up to you!
How to store l and reheat leftovers:
For best results, store leftovers in an airtight container in the refrigerator for 3 – 4 days. When you are ready to enjoy, simply eat cooled. I don’t recommend warming it in the microwave because the grapes and walnuts will get soggy.
If you loved this recipe, try these next:
- Air Fryer Green Beans (4 Ways!)
- Honey Sriracha Brussel Sprouts
- Air Fryer Broccoli and Cauliflower
- Orzo Pesto Salad
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
- 3 bunches broccolini, about 1 1/2 pounds
- 2 – 3 large garlic cloves, minced
- 1 tsp salt
- ½ cup water
- ¼ cup red onion, finely diced
- ⅓ cup walnuts, halved
- 1 – 1.5 cups red seedless grapes, cut in half
- ½ lemon, juiced
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 – 2 tbsp honey
- 1 tsp red chili flakes, optional for spice
- ½ tsp salt
- Trim the bottoms of the broccolini stems off (about 1/2 an inch).
- Then, in a large saute pan, heat 1 Tablespoon of olive oil to medium heat.
- When the oil is hot, add in the broccolini. Toss with tongs and saute for 5 to 7 minutes until the florets are lightly charred.
- Add in the minced garlic and salt. Toss and saute for 30 seconds to 1 minute, until the garlic is fragrant.
- Reduce heat to medium-low and add in the water. Cover the pan with a lid, and cook for 3 to 5 minutes, or until the broccoli is bright green but still slightly crunchy.
- Meanwhile, prepare the dressing by whisking together all the ingredients in a small bowl. Taste and adjust seasonings as desired. For a tangier dressing, add an extra Tablespoon of apple cider vinegar.
- When the broccolini is done, add it to a large mixing bowl or serving platter with the red onion, walnuts, and grapes. Coat with the vinaigrette and lemon juice.
- Serve immediately and enjoy!
Recipe by Tati Chermayeff / Healthful Blondie + Photos by The Travel Palate
I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!
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