Moroccan-Spiced Broccoli Salad
Moroccan-Spiced Broccoli Salad is a fusion of robust flavors, textures, and colors that hits all of the right notes… sweet, salty, spicy, and crunchy. It’s also VERY adaptable and open to MANY variations to suit your personal tastes. It’s a cinch to throw together and the longer it sits, the better it gets.
Jump to RecipeMoroccan Salad Dressing
For the salad dressing, you will need the Moroccan spice ras-el-hanout (don’t panic if you’re not familiar with this spice, just read on!!), oil, garlic, lemon juice, honey, salt, and pepper. (Ras-el-hanout is not a commonly used spice so if you don’t have it in your pantry, don’t sweat it. It’s available at Whole Foods but you can also make it on your own by combining many different spices you may already have in your spice rack or simplify and use garam masala or ground curry. See NOTES section in recipe below for more detailed instructions on how to easily make your own Moroccan spice.) To get the dressing started, heat oil, ras-el-hanout, and garlic in a pan over medium heat until fragrant, about 2 minutes.
Then remove pan from heat and finish dressing by mixing in lemon juice, vinegar, and honey. Season dressing with salt and pepper; set aside.
Pistachio Prep
Toast pistachios in a preheated 350-degree oven on a foil or parchment-lined tray for 5 minutes until fragrant and toasted OR place pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board, let cool, and then rough chop.
Broccoli Prep
Cut broccoli head into florets removing as much stem as possible. Then chop each floret into even tinier florets (this is a very important step!).
Broccoli Salad Assembly
Organize remaining salad ingredients – cilantro, shallot, dates, and jalapeño.
Place broccoli, pistachios, shallot, jalapeño, cilantro, and dates in a medium bowl and then combine. Drizzle dressing over and toss to coat. Taste and season with more salt and pepper if needed. If possible, dress salad one hour (or more) before serving to allow flavors to meld together.
Moroccan-Spiced Broccoli Salad
Transfer to a platter or bowl and serve.
MOROCCAN-SPICED BROCCOLI SALAD
Ingredients
- 6 tablespoons neutral oil such as canola
- 2 teaspoons ras-el-hanout* See below for recipe to make your own ras-el-hanout
- 1 garlic clove grated or put through a garlic press
- 2 tablespoons fresh lemon juice
- 2 tablespoons white balsamic vinegar or white wine vinegar
- 1 tablespoon honey your favorite kind
- Kosher salt freshly ground pepper
- 1/4 cup raw pistachios
- 1 small shallot finely chopped
- 1 medium jalapeño seeds removed and finely chopped
- 5-6 cups broccoli florets from 1-2 heads of broccoli chopped into tiny florets
- 1 cup cilantro finely chopped
- 1/4 cup Medjool dates, approx. 2 dates pits removed and chopped
Instructions
- Heat oil, ras-el-hanout, and garlic in a small saucepan over medium heat until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, vinegar, and honey. Season vinaigrette with salt and pepper; set aside.
- Toast pistachios in a preheated 350-degree oven on a foil or parchment-lined tray for 5 minutes until fragrant and toasted OR place pistachios in a small skillet over medium/medium-low heat until golden brown, about 4 minutes. Let cool and then rough chop.
- Combine broccoli, pistachios, shallot, jalapeño, cilantro, and dates in a medium bowl.
- Drizzle dressing over and toss to coat. Taste and season with more salt and pepper if needed. If possible, dress salad one hour (or more) before serving to allow flavors to meld together.
- Transfer to a platter or bowl and serve.
Notes
Recipe from Bon Appetit.
If you like this recipe, you may also like these other GFchow recipes. Flavor Poppin’ Roasted Broccoli and Red Onions, Smashed Cucumber Salad with Za’atar and Feta, and Greek Salad with Homemade Dressing.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
This one looks fabulous. Can’t wait to try it.
Thx Aunt Barb!