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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.

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

1 cup
199 calories; protein 5.2g; carbohydrates 7.5g; dietary fiber 2.8g; sugars 3g; fat 17.4g; saturated fat 2.9g; cholesterol 3.4mg; vitamin a iu 2896.3IU; vitamin c 89.4mg; folate 70.6mcg; calcium 111.2mg; iron 1.1mg; magnesium 33mg; potassium 348.8mg; sodium 366.1mg.

3 fat, 1 vegetable, 1/2 high-fat protein