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!
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!
Notes
Apple Cider Vinegar: can substitute with white whin vinager.Honey: can substitute with maple syrup in vegan.Walnuts: can substitute with pecans or pine nuts. Storing & Reheating: 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.