Parmesan, red onions and pecans contribute flavor and texture to this quick and easy broccoli salad that makes a great easy side dish for almost any protein. If you have leftovers, toss them with pasta for lunch the following day.

Karen Rankin
Source: EatingWell Magazine, March 2019


Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Set a large bowl of ice water by the stove. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to the ice bath to cool, about 2 minutes. Drain well and pat dry with a clean towel.

  • Whisk oil, vinegar, thyme, honey, mustard and salt in a large bowl. Add onion and the broccoli; toss to coat. Let stand at room temperature for 15 minutes.

  • Add Parmesan and pecans to the salad, toss gently and serve.

Nutrition Facts

199 calories; protein 5.2g 10% DV; carbohydrates 7.5g 2% DV; exchange other carbs 0.5; dietary fiber 2.8g 11% DV; sugars 3g; fat 17.4g 27% DV; saturated fat 2.9g 15% DV; cholesterol 3.4mg 1% DV; vitamin a iu 2896.3IU 58% DV; vitamin c 89.4mg 149% DV; folate 70.6mcg 18% DV; calcium 111.2mg 11% DV; iron 1.1mg 6% DV; magnesium 33mg 12% DV; potassium 348.8mg 10% DV; sodium 366.1mg 15% DV.