before we get deep into winter squash and pumpkins, i have to share this autumn side/chop salad. the main star is broccoli. it’s one of my all-time favorite vegetables to eat , even since i was a kid. and right now, at the markets, it's at its peak! i think the best part about broccoli is its versatility. roasted, grilled, sautéed, or steamed. and whether it’s topped with sauce, a bit of lemon juice, or just some oil and salt & pepper, if it’s fresh, it has the possibility to be a great compliment to whatever main you’re serving.
in this case, the broccoli is lightly steamed, until just tender. it’s chopped, along with some purple cabbage for crunch and some pop of color (it also helps to fill the dish out a bit). we add chunked asian pear and thinly sliced red onion which offers the most perfect tart bite when you get one on your fork. the sauce/dressing is yogurt-based (i use a plant-based greek-style yogurt - linked below), with lots of tangy lemon juice and vinegar, giving it such a great creamy punch. if you can’t tell, this is by far one of my favorite recipes on the site, and i just hope you all love it as much as i do! xo!
creamy broccoli chop | gf
if you’re planning to prepare the salad ahead of time, great! add the dressing just before you serve it, as the once the salad gets thoroughly mixed, the cabbage turns the pears and sauce a (beautiful) shade of purple ;)
| serves 4 as a side |
creamy yogurt sauce
1/4 cup greek-style (plain/unsweetened) plant-based yogurt (i use this one)
2 tablespoons avocado oil mayonnaise
1 1/2 tablespoons extra virgin olive oil
1 tablespoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon good maple syrup (or honey)
salt & pepper, to taste
1 head broccoli, cut into florets
1 cup cabbage sliced thin (preferably on a mandolin), and roughly chopped
1/4 red onion, sliced thin
1 asian pear, cut into small chunks
salt & pepper
1/4 cup chopped and toasted blanched almonds
make the sauce. whisk together all the sauce ingredients, taste and adjust vinegar, salt, and/or pepper. set aside for later.
place broccoli florets into the basket of a steamer. bring about 1-inch of water to a boil and set the steamer inside, cover and cook until just tender, about 2 minutes. set aside and let cool.
roughly chop the broccoli and add to a large serving bowl. add the cabbage, onion, and pear. season with a few pinches of salt, and cracks of pepper.
pour over roughly 3/4 of the sauce and toss until everything is evenly mixed together. top with the almonds and serve.