The sweet and savory vinaigrette pairs wonderfully with earthy broccoli. It also suits most dietary needs, including vegan, paleo, and gluten-free.
Author: Adapted from Shady Maple Farms
Recipe type: Salad
Cuisine: American
Serves: 4 servings
Ingredients
1 large bunch broccoli, cut into florets
2 tablespoon red wine vinegar
2 tablespoons maple syrup
1 teaspoon Dijon mustard
2 tablespoons walnut oil
¼ cup chopped walnuts
Instructions
Steam the broccoli, or boil it in lightly salted water, until crisp-tender. This takes about 5 to 7 minutes with steaming, 3 to 5 minutes with boiling.
Meanwhile, whisk together the vinegar, maple syrup, and mustard in a small bowl. Gradually whisk in the walnut oil.
Place the cooked broccoli in a shallow serving dish. Pour the vinaigrette over the broccoli and sprinkle with walnuts. Serve immediately for a warm dish. It can be refrigerated and served cold, if preferred.
Notes
Veggie Options: This dish works equally well with Brussels sprouts or cauliflower substituted for the broccoli.
Bacon Option: Crumble 2 slices of bacon or vegan bacon and sprinkle on with the walnuts.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/broccoli-maple-walnut-vinaigrette