Casa dos Osos

Recipes

Search for Recipes

Categories

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Broccoli Date Crunch Salad with Spicy Peanuts


  • Author: Michelle Burns
  • Total Time: 0 hours
  • Yield: 8 servings 1x

Ingredients

Scale

Peanuts topping

  • 1 cup Spanish peanuts
  • 1 ounce olive oil
  • 1 tsp dark chili powder

Dressing

  • 1/2 cup tahini
  • 1/4 cup warm water
  • 1 ounce honey
  • 1 ounce cider vinegar

Salad

  • Kosher salt
  • 2 heads broccoli (including stems), roughly chopped
  • 1 cup thinly sliced red cabbage
  • 2 cups pitted Medjool dates, slivered

Instructions

Peanuts

  • Preheat the oven to 375º F.
  • Toss the peanuts in a bowl with the olive oil and drak chili powder.
  • Place on a baking sheet and bake until toasted, about 4-5 minutes
  • Set aside

Dressing

  • In a small bowl, whisk the tahini, water, honey, and cider vinegar togther until creamy.
  • Season with salt and set aside.

Salad

  • In a large bowl, toss the broccoli and cabbage with salt and set aside for 30 minutes.
  • Add the dates to the bowl.
  • Gently toss in the dressing and mix to coat.
  • Top with peanuts when serving

 

Notes

Source:  Guy's Ranch Kitchen--Eric Greenspan

  • Prep Time: 10 minutes Plus 30 minutes resting
  • Cook Time: 4-5 minutes
Recipe Categories:
Casa dos Osos © 2024. All rights reserved.
Site development by Tuned In Design