Broccoli & Rice Salad with Balsamic Maple Vinaigrette

5 from 3 reviews


Units Scale
  • 1 broccoli crown – cut into bite-size pieces
  • 2 cups uncooked brown rice – cooked as directed
  • 1/2 medium size red onion – sliced thin
  • 1/4 cup of dried cherries – chopped
  • 1/2 cup of walnuts – toasted in a pan – chopped
  • 2 scallions – chopped

For the Vinaigrette:

  • 34 garlic cloves – crushed in a mortar and pestle
  • 34 tbs. of fresh Italian parsley – crushed in a mortar and pestle
  • 2 tbs. maple syrup
  • 2 tbs. Balsamic glaze or balsamic vinegar
  • 1 tbs. olive oil
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt


For the Salad:

  1. Place the cut broccoli pieces in a steamer and steam just until it is a beautiful bright green.
  2. Place aside to cool.
  3. Prepare the rice as directed and set aside to cool.
  4. Place the walnuts in a small, dry cast iron pan and heat just until they turn a nice golden color.  Chop the nuts and set aside a few to garnish the top of the salad with.
  5. Toss the chopped walnuts, chopped dried cherries, sliced onion, scallions and cooled broccoli together.  Add the cooled rice and toss.
  6. Top with the vinaigrette and toss.  Garnish with the reserved chopped walnuts.
  7. Refrigerate until ready to use.

For the Vinaigrette:

  1. Crush the garlic and parsley in a mortar and pestle.
  2. Place the crushed garlic and parsley in a small bowl and add the maple syrup and balsamic vinegar or balsamic glaze and the olive oil and stir.
  3. Add to the broccoli salad and toss.

Keywords: salad, rice, broccoli, warm salad

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