This warm broccolini salad, tossed in a tangy homemade apple cider vinaigrette, is the perfect light and healthy side dish. It's one of my all-time favorite salads made with sweet grapes, crunchy walnuts, and garlic!
Update: This recipe, first published in November 2021, has been updated with more tips and step-by-step photos showing how easy it is to make this broccolini salad at home!
This broccolini salad is one of my favorites because it's the perfect warm side dish for winter. The tangy apple cider vinaigrette, the crunch from the walnuts, and the sweetness of the grapes make it so flavorful and comforting.
It's super easy to make—just sauté the broccolini, whisk the dressing, and toss it all together. It goes great with anything from chicken cutlets to crispy chicken thighs or even as a light meal on its own. It's simple, delicious, and always a hit!
Why you'll love this recipe:
- Quick and Easy: Broccolini salad comes together fast, making it a perfect side dish for any dinner.
- Light and Healthy: Packed with fresh ingredients, it's a great option for a wholesome meal.
- Served Warm: Tossed in a tangy homemade apple cider vinaigrette, it's both cozy and flavorful.
- Diet-Friendly: This recipe is vegan, dairy-free, and gluten-free!
Ingredients
Here's everything you need to make this warm broccolini salad tossed in a homemade apple cider vinaigrette:
For the Salad:
- Broccolini
- Garlic
- Salt
- Water
- Red onion
- Walnuts
- Red seedless grapes
- Lemon juice
For the Dressing:
- Olive oil
- Apple cider vinegar
- Dijon mustard
- Honey
- Red chili flakes (optional)
See the recipe card for quantities.
Instructions
Here's how to make this simple and delicious broccolini salad:
Sauté broccolini with garlic and salt until charred, then steam until bright green and crunchy.
Whisk together the dressing ingredients and adjust to taste.
Add red onion, walnuts, and grapes to the cooked broccolini in a bowl.
Drizzle the dressing, squeeze lemon juice, toss gently, and enjoy!
Top tips
- Trim the broccolini: Cut the ends of the broccolini stems because they tend to be chewy and tough.
- Taste the dressing: Adjust the seasoning to your liking, adding more vinegar for tang or honey for sweetness.
- Serve immediately: This salad is best served warm, right after tossing with the dressing.
Substitutions & Variations
- Make it Nut-Free: Remove the walnuts or use sunflower seeds or pumpkin seeds.
- Broccoli instead of broccolini: If needed, you can swap broccolini for regular broccoli. The cooking time will reduce by a few minutes, so keep an eye on the broccoli to prevent it from overcooking.
- Nuts: Swap walnuts for almonds, pecans, or pine nuts for a different crunch.
- Grapes: For a different burst of sweetness, try swapping grapes for dried cranberries, apples, or pomegranate seeds.
- Add protein: Add grilled chicken, tofu, or chickpeas to make this salad a main dish.
Storage
For best results, store leftovers in an airtight container in the refrigerator for 3–4 days. When you're ready to enjoy them, simply eat them cold. I don't recommend reheating them in the microwave, as the grapes and walnuts may become soggy.
Frequently Asked Questions
Yes, you can use regular broccoli. Just reduce the cooking time by a few minutes since broccoli will cook faster than broccolini.
You can eat the leaves of cooked broccolini, and there's no need to remove them before sautéing.
For the freshest taste, serve the salad right after it's made. However, you can prepare the ingredients in advance and assemble them when ready.
Yup! This broccolini salad is 100% vegan and plant-based.
More delicious side dishes!
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Did you make this recipe?
Don't forget to leave a review and let me know how it turned out! And tag me @healthfulblondie on Instagram with #healthfulblondie—I'd love to see and share your creations!
📖 Recipe
Broccolini Salad
Ingredients
Broccolini Salad:
- 3 bunches broccolini, about 1 ½ pounds
- 2 - 3 large garlic cloves, minced
- ½ - 1 teaspoon salt, or to taste
- ½ cup water
- ¼ cup red onion, finely diced
- ⅓ cup walnuts, halved
- 1 - 1 ½ cups red seedless grapes, halved
- Juice of ½ lemon
Apple Cider Vinaigrette:
- 2 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 - 2 tablespoon honey, to taste
- 1 teaspoon red chili flakes, optional, for spice
- ½ teaspoon salt
Instructions
- Trim the broccolini: Cut about ½ inch off the ends of the broccolini stems.
- Cook the broccolini: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the broccolini and cook for 5–7 minutes, stirring occasionally, until the tops are lightly charred.
- Add garlic and steam: Stir in the minced garlic and salt, cooking for another 30 seconds to 1 minute until the garlic smells fragrant. Lower the heat to medium-low, add the water, and cover the pan with a lid. Let the broccolini steam for 3–5 minutes until it’s bright green and slightly crunchy.
- Make the dressing: While the broccolini cooks, whisk together all the dressing ingredients in a small bowl. Taste and adjust as needed.
- Assemble the salad: Once the broccolini is done, transfer it to a serving bowl. Add the red onion, walnuts, and grapes.
- Dress and serve: Drizzle the dressing on top, squeeze lemon juice over everything, and gently toss. Serve and enjoy!
Notes
Nutrition
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
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Andy says
Simple but really delicious. Paired it with steak and sweet potatoes.
Kate L says
I am loving this recipe. My family too. Great flavor and I love how it is warm!
Andrea says
One of my favorites! It’s really good
Jane says
12/10 in my book. This salad was great (it is actually best warm). Easy to make and my family loved it. Grapes were a nice touch too....