Broccoli-Pecan Salad - Carolina Country

Broccoli-Pecan Salad

5.0/5 rating (2 votes)
Broccoli-Pecan Salad

I like broccoli and salad, so why have I never cared for broccoli salads? Probably because I‘m not crazy about raw broccoli, and many traditional broccoli salads are drowned in mayonnaise and cheese. Briefly cooking broccoli — only a minute or so — brings out the flavor while keeping some crunch, and using a vinaigrette offers a lighter flavor. This salad is best served the day it’s made.


  • 4 cups broccoli florets

  • 3 tablespoons olive oil

  • 1 tablespoon sherry vinegar or apple cider vinegar

  • 2 teaspoons honey

  • ¼ teaspoon salt or to taste

  • ¼ teaspoon black pepper or to taste

  • ½ cup chopped red onion

  • ½ cup chopped red bell pepper

  • ½ cup chopped pecans


  1. Bring a saucepan of water to a boil. Have a bowl of ice water ready. Put the florets into the boiling water and cook for 1 to 2 minutes, just until the florets turn bright green. Do not overcook. Drain the florets and dump them into the ice water to stop the cooking process. Let sit for a few minutes, until cool, then drain well.

  2. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper.

  3. Put the drained broccoli florets into a large bowl. Add the red onion, red bell pepper and pecans, and toss to combine. Pour the dressing over the mixture and toss to coat.

Recipe courtesy of

Debbie Moose ( has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

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Comments (1)

  • Glad to have something different and tasty to do with the broccoli I'm growing!

    Renee Elder Goldsmith |
    June 04, 2020 |

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