2 head broccoli, cut into 1-inch florets, stems cut on anangle 1/4-inch thick
salt and pepper
Instructions
Preheat the oven to 340. In a small bowl, combine the cranberries, 1/4 cup hot water and 1 tbsp sherry vinegar. Let stand until the water is cool and the cranberries are slightly plumped. (Make ahead- Cover and refrigerate for up tot 2 days. Let stand at room temperature for 1 hour before using.)
Spread the wlanuts on a baking sheet. Roast, stirring once, until fragrant and lightly browned, about 10 minutes. Transfer to a medium bolw, drizzle with 1-1/2 tsp oil and sprinkle with the sugar; toss well. Let cool. (Make ahead- seal in an airtight container and store at room temperture for up to 1 day.)
Fill a 6-qt pot with 3 inches of water and bring to a boil. Add the broccolie; cover and simmer for 5 minutes. Drain in a colnader and rinse with cold water until cool. Drain well and pat dray, then coarsely chop. (Make ahead- transfer to a serving bowl, cover and refrigerate for up to 2 days. Let stand at room temperature for 1 hour before proceeding.)
Pour the cranberries and their juices over the broccoli. Add the remaining 2 tsbp oil and 1 tsp vinegar; toss well. Season with salt and pepper, then sprinkle the walnuts on top. Serve at room temperature.
Originally Submitted
10/10/2012
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