Experience the delicious crunch and subtle smokiness of grilled broccoli salad with Chef Tom's easy-to-follow recipe! Learn the tricks of the trade and master the art of grilling broccoli in its most delicious form.
WHAT YOU’LL LOVE
- Charred broccoli and apple: Chopped broccoli florets and diced red apple grilled in a vegetable basket at 500°F pick up char and a hint of smoke but stay tender and a little crisp.
- Toasted almonds: Raw almonds baked until aromatic and lightly browned, then chopped, add a nutty crunch.
- Smoky mustard honey-lime vinaigrette: Olive oil, fresh lime juice, smoky mustard barbecue sauce, wildflower honey, garlic, and minced rosemary blend into a dressing that’s tangy, sweet, and herby.
- Crispy bacon: Thick-cut bacon cooked and diced adds salty, smoky bites that balance the sweet apple and tart lime.
Grilled Broccoli Salad
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Calories
415
Dig into Chef Tom's savory grilled broccoli salad! Learn how to prepare this delicious meal with step-by-step instructions, and soon you'll be able to tantalize your taste buds with the perfect combination of fresh veggies, flavorful herbs, and zesty seasoning.
Ingredients
- 2 heads broccoli, florets only, roughly chopped
- 1 sweet red apple, diced
- 6 slices thick cut bacon, cooked, diced
- 3/4 cup raw almonds
- kosher salt & black pepper
-
1/4 cup extra virgin olive oil
- 1/4 cup fresh squeezed lime juice
-
2 tbsp American Stockyard Smoky Mustard BBQ Sauce
-
2 tbsp Reida Farms Wildflower Honey
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, minced
- kosher salt & black pepper
For the dressing:
Directions
- Set your grill up for high heat indirect grilling (500°F) and place a vegetable basket in the cooker to preheat. Toss the chopped broccoli with a little oil, salt and pepper. Grill the broccoli for 5-10 minutes until it just begins to soften. Add the diced apple and continue cooking another 5 minutes. The broccoli should be tender, but not totally soft. Remove from the cooker.
- Turn the cooker down to a medium heat (350°F). Place the almonds on a baking sheet and cook for 5-10 minutes until aromatic and lightly browned. Keep a close eye on them to make sure they don't scorch. Remove from the cooker. Let cool, then chop.
- Combine the dressing ingredients in a blender or food processor. Blend to make the vinaigrette.
- Combine the broccoli, apple, almond, bacon and dressing in a bowl. Toss to coat all ingredients. Taste and adjust seasoning with salt and pepper as necessary.
Recipe Note
Recipe FAQ
Why grill the broccoli in a basket at 500°F?
A preheated vegetable basket over high heat chars the broccoli quickly, so it takes on smoky flavor before it turns soft. The basket also keeps the small florets from falling through the grates.
Why add the apple partway through?
Apple cooks faster than broccoli. Adding it for the last 5 minutes softens it slightly and lightly chars the edges without turning it to mush.
How do I know the broccoli is done?
It should be tender but not totally soft, with browned and charred edges, which takes roughly 10-15 minutes in total.
Why toast the almonds?
Toasting brings out their natural oils and flavor and makes them crunchier. Chop them after they cool so they don't turn gummy.
How do I keep the almonds from burning?
Spread them in a single layer on a baking sheet, toast them at 350°F, and check them often. Nuts go from toasted to scorched quickly, so take them out as soon as they smell nutty.
Why make the dressing in a blender?
Blending emulsifies the olive oil with the lime juice, mustard sauce, and honey, and it breaks the garlic and rosemary into fine pieces so they flavor the whole dressing evenly.
Should I dress the salad right away?
It's best served warm or at room temperature soon after tossing. The apple browns and the almonds soften as it sits, so toss everything just before serving.
How long does the dressing keep?
Keep it covered in the refrigerator. Because it contains fresh garlic, use it within about a week and shake it before using.
How should I store leftovers?
The salad contains bacon, so refrigerate it within 2 hours of serving. It keeps for about 3-4 days, though the almonds soften and the apple darkens.
How indoor-friendly is this recipe?
5 out of 5. A 450°F oven roasts the broccoli and apple on a sheet pan the same way, and the almonds and dressing need no grill.
Recipe Highlights
Charred broccoli and apple: Add smoke while keeping crunch.
Toasted almonds: Bring nutty crunch.
Mustard honey-lime vinaigrette: Balances sweet, tangy, and herby flavors.
Diced bacon: Adds salty, smoky bites.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 12.48 oz
- per serving
- Calories
- 415
- Carbs
- 32 grams
- Protein
- 13 grams
- Fat
- 30 grams
- Sodium
- 2224 milligrams
