Warm Broccoli Salad


The other night I was craving texture and had no interest in making a grocery run. This crunchy, tangy, salty, crispy, warm broccoli salad did the trick.

  • 2 Large Broccoli florets
  • ¼ C Pinto Beans
  • ¼ C Roasted and Salted Almonds, rough chop
  • Extra Virgin Olive Oil (2 t)
  •  Salt + Pepper (to taste)


  • ½ C  Balsamic Vinegar
  • 2 T Honey
  • 1 Garlic Clove, minced

Drain and Rinse pinto beans. Pat dry and roast in the oven on a cookie sheet for about 20-30 minutes at 400.

Blanch broccoli in boiling water for 1 minute, drain and rinse under cool water to stop cooking. Slice broccoli into bite side florets. In a medium bowl add sliced broccoli, olive oil, and salt + pepper. Toss.

Heat balsamic vinegar over medium heat in a small saucepan, bringing it to a gentle boil. Add honey. Allow the vinegar to reduce in half and thicken to a syrup-like consistency.  Remove from heat. (I like to set some reduced balsamic aside at this point so that I have it on hand for dressings, sauces, and over fruit.) Add garlic to the saucepan and bring to a simmer over medium-low heat.

Add Almond and beans to broccoli, mix well. Pour balsamic over broccoli and toss. Serve warm.

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