Best 3 Broccoli Herb And Pistachio Grain Salad Recipes

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**Broccoli Herb and Pistachio Grain Salad: A Refreshing and Wholesome Delight**

Indulge in a symphony of flavors and textures with this extraordinary Broccoli Herb and Pistachio Grain Salad. This vibrant dish combines the goodness of hearty grains, crisp broccoli, aromatic herbs, crunchy pistachios, and a zesty lemon-tahini dressing. It's a delightful symphony of flavors that will tantalize your taste buds and nourish your body. Whether you're looking for a light lunch, a refreshing side dish, or a wholesome meal prep option, this salad has it all. With its vibrant colors and enticing aroma, it's sure to become a staple in your healthy eating repertoire. Explore the detailed recipe to discover how to craft this culinary masterpiece and unlock a world of culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET AND CRUNCHY BROCCOLI SALAD



Sweet and Crunchy Broccoli Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

4 cups chopped broccoli in 1/2-inch pieces (from about 2 heads)
8 ounces pancetta, cut into 1/3-inch dice
1/2 cup mascarpone
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/2 cup dried cranberries
1/2 cup walnuts, toasted, chopped
1/2 cup crumbled aged gorgonzola

Steps:

  • Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well.
  • Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
  • Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine.

FARRO WITH PISTACHIOS, MIXED HERBS, AND GOLDEN RAISINS



Farro with Pistachios, Mixed Herbs, and Golden Raisins image

A host of fresh herbs-mint, cilantro, and parsley-plus ginger and lemon zest add refreshing zip to this grain salad.

Provided by Jon Shook & Vinny Dotolo, Animal

Categories     Bon Appétit     Salad     Vegan     Vegetarian     Healthy     Low Cholesterol     Kid-Friendly     Pistachio     Chile Pepper     Raisin     Herb     Rice     Small Plates

Yield 8 servings

Number Of Ingredients 12

2 cups farro
1/2 teaspoon kosher salt, plus more
1/2 cup pistachios
1 1/2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon finely grated peeled ginger
1/2 teaspoon sugar
1/3 cup grapeseed oil or olive oil
Freshly ground black pepper
1 serrano chile, sliced into rings
1 cup coarsely chopped mixed fresh cilantro, mint, and parsley
1/3 cup golden raisins

Steps:

  • Preheat oven to 350°F. Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20-25 minutes.
  • Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
  • Whisk lemon zest, lemon juice, ginger, sugar, and 1/2 tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.
  • Drain farro and rinse under cold water. Transfer to a large bowl and add chile, herbs, raisins, and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.
  • Do Ahead
  • Farro can be cooked 1 day ahead. Cover and chill.

HERB SALAD WITH POMEGRANATE & PISTACHIOS



Herb salad with pomegranate & pistachios image

A sweet salad with plenty of crunch that goes perfectly with Middle Eastern dishes

Provided by Sarah Cook

Categories     Lunch, Side dish

Time 15m

Number Of Ingredients 9

juice 1 orange
3 tbsp red wine vinegar
1 tbsp clear honey
small bunch dill , very roughly chopped
small bunch mint , picked and torn
bunch spring onions , finely sliced
100g bag mixed salad leaves
120g tub pomegranate seeds (or seeds from 1 pomegranate)
100g bag pistachios , roughly chopped

Steps:

  • Mix the juice, vinegar and honey with seasoning. Tip rest of the ingredients into a large mixing bowl, drizzle over the dressing and gently toss to serve.

Nutrition Facts : Calories 131 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.01 milligram of sodium

Tips:

  • Prepare Ingredients in Advance: Before starting to cook, ensure all ingredients are measured, chopped, and prepped. This will save time and ensure smooth cooking.
  • Cook Quinoa Perfectly: For fluffy quinoa, rinse it well before cooking. Use a 1:2 ratio of quinoa to water or broth, bring to a boil, then reduce heat and simmer for 15 minutes, or until all the liquid is absorbed.
  • Roast Broccoli Perfectly: Cut broccoli into florets and toss with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly charred.
  • Make a Flavorful Dressing: Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper for a tangy and flavorful dressing.
  • Assemble the Salad: Combine cooked quinoa, roasted broccoli, chopped herbs, toasted pistachios, and crumbled feta cheese in a large bowl. Drizzle with the dressing and toss gently to coat.

Conclusion:

This broccoli, herb, and pistachio grain salad is a delightful blend of flavors and textures. It's easy to make, packed with nutrition, and perfect for a light and refreshing meal. With its vibrant colors and delicious combination of ingredients, this salad is sure to be a hit at your next gathering or as a healthy side dish for your weeknight dinners. Enjoy!

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