Best 4 Broccoli With Sweet Onion Vinaigrette Recipes

**Broccoli with Sweet Onion Vinaigrette: A Medley of Flavors to Delight Your Taste Buds**

Broccoli, a cruciferous vegetable, takes center stage in this delectable dish, roasted to perfection to enhance its natural sweetness. Sweet onions, known for their mild and subtly sweet flavor, are caramelized until golden brown, adding a touch of smokiness and depth to the dish. A zesty vinaigrette, made with a harmonious blend of olive oil, lemon juice, Dijon mustard, honey, and fresh herbs, brings the dish together, creating a symphony of flavors. This recipe also includes variations, such as adding crumbled bacon or toasted nuts for an extra layer of texture and savory richness. Whether served as a main course or a flavorful side, this broccoli with sweet onion vinaigrette is sure to impress your palate.

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

FAVORITE BROCCOLI SALAD

Favorite Broccoli Salad image

This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. Recipe yields 6 side servings.

Provided by Cookie and Kate

Categories Salad

Time 20m

Number Of Ingredients 11

Ingredients

1 pound broccoli florets (from 1 1/2 pounds broccoli stalks), thinly sliced and then roughly chopped (see photos)
1/2 cup raw sunflower seeds or slivered almonds
1/2 cup finely chopped red onion
1/2 cup grated sharp cheddar cheese (optional)
1/3 cup dried cranberries or dried tart cherries, chopped
1/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 medium clove garlic, pressed or minced
1/4 teaspoon fine sea salt

Steps:

Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.

Nutrition Facts : ServingSize 1 side serving, Calories 280 calories, Sugar 11.3 g, Sodium 234.1 mg, Fat 21.9 g, SaturatedFat 4.1 g, TransFat 0.1 g, Carbohydrate 17.8 g, Fiber 4 g, Protein 7 g, Cholesterol 9.2 mg

BROCCOLI SALAD WITH SWEET VINAIGRETTE

Broccoli Salad With Sweet Vinaigrette image

If you can coordinate making this salad a day in advance, it's well worth trying to do so. Though it's good immediately, by the next day, the flavors meld so nicely, you're likely to swear that this is as special as any full fat broccoli salad. I found this recipe in The Biggest Loser Cookbook. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories Vegetable

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons orange juice, preferably fresh squeezed
2 tablespoons plain fat-free yogurt
2 teaspoons stone ground mustard
1 teaspoon 100% fruit orange marmalade
1 1/2 cups broccoli florets, coarsely chopped
2 tablespoons chopped red onions

Steps:

In a plastic storage container, whisk together the juice, yogurt, mustard, and preserves. Add the broccoli and onion. Toss to coat.
Cover the container with the lid. Refrigerate for at least 1 hour or up to 1 day before serving.

Nutrition Facts : Calories 98.4, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.6, Sodium 169.1, Carbohydrate 19.8, Fiber 0.7, Sugar 11.2, Protein 5.8

BROCCOLI WITH SWEET ONION VINAIGRETTE

Broccoli With Sweet Onion Vinaigrette image

This quick and easy recipe comes from the Renees Dressing that is used in the salad....I've modified it slightly. It is absolutely delicious....sweet and tangy and refreshing...and the colour of it is beautiful. You should prepare it just before serving, which may be it's only setback, but it doesn't take long. I hope you enjoy it!

Provided by Love2Eat

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4-1/2 cup sweet onion vinaigrette dressing (I use Renees Naturally Light Sweet Onion Vinaigrette)
2 cups broccoli florets (or a combo of broccoli/cauliflower)
1 can mandarin orange, drained (reserve the juice for another purpose if you'd like...I always add mine to chicken stirfry)
1/2 cup finely diced sweet onion (vidalia's are the best!!)
1 red pepper, cut in thin strips
crumble feta cheese (optional)

Steps:

Steam broccoli about 3 minutes (you want it to be slightly crunchy).
Drain and rinse with cold water.
Place broccoli, orange segments, onion and pepper in a bowl.
Toss with vinaigrette and serve.

ORANGE, TOMATO, BROCCOLI, AND SWEET ONION SALAD WITH ORANGE VINAIGRETTE

Orange, Tomato, Broccoli, and Sweet Onion Salad with Orange Vinaigrette image

Categories Salad Citrus Onion Tomato Vegetable Steam Picnic Quick & Easy Vinegar Orange Basil Broccoli Summer Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 cups 3/4-inch pieces broccoli florets (about 8 ounces)
3 large oranges
2 large tomatoes, coarsely chopped
1 cup diced sweet onion (such as Vidalia or Maui)
1/4 cup sliced fresh basil
2 tablespoons vegetable oil
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons grated orange peel

Steps:

Steam broccoli until crisp-tender, about 3 minutes. Place broccoli in large bowl.
Cut peel and white pith from oranges. Holding oranges over small bowl to catch juice, cut between membranes to release segments. Cut each orange segment crosswise into 3 pieces. Add orange pieces, tomatoes, onion, and fresh basil to bowl with broccoli.
Add oil, vinegar, and orange peel to bowl with collected orange juice; whisk to blend. Season to taste with salt and pepper. Pour vinaigrette over broccoli mixture and toss to coat.
Divide salad among 4 plates and serve.

Tips:

Choose the right broccoli: Look for broccoli crowns that are deep green in color and have tightly closed florets. Avoid crowns that have yellowing or wilted florets, as these are signs of age and poor quality.
Prepare the broccoli properly: Before cooking, trim the broccoli crowns into 1-inch florets. Cut the florets into smaller pieces if you prefer. You can also peel the stems and cut them into thin slices if desired.
Don't overcook the broccoli: Broccoli is best when it is cooked until tender-crisp, which takes about 5 minutes when steamed or sautéed. Overcooked broccoli becomes mushy and loses its flavor and nutrients.
Use a flavorful vinaigrette: The vinaigrette in this recipe is made with sweet onion, olive oil, vinegar, and Dijon mustard. You can also use other types of vinegar, such as balsamic vinegar or apple cider vinegar. If you don't have Dijon mustard, you can use another type of mustard, such as yellow mustard or brown mustard.
Serve the broccoli immediately: Broccoli is best served immediately after it is cooked. This will help to preserve its flavor and texture. You can also store leftover broccoli in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Broccoli with Sweet Onion Vinaigrette is a simple and delicious side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. This dish is also a good source of vitamins and minerals, making it a healthy choice for your next meal.