Warm Broccoli Salad with Maple-Dijon Dressing

a bowl of broccoli and chopped nuts
This content originally appeared on 
Prep Time:
20 minutes
Serves 4



  • 2 tsp Dijon mustard
  • 2 tsp toasted sesame oil
  • 2 Tbsp maple syrup
  • 2 Tbsp red wine vinegar
  • Salt to taste
  • 18 cup extra-virgin olive oil


  • 1 head broccoli
  • 14 cup unsalted cashews, chopped



  1. Whisk all dressing ingredients together in a bowl except oil until well combined.
  2. Slowly whisk in oil in a thin, steady stream. Keep whisking until dressing is blended.
  3. Set dressing aside.


  1. Chop florets off broccoli into even pieces and set aside.
  2. Trim any woody or tough sections away from broccoli stem. Cut stem into 12-inch-thick pieces.
  3. Place broccoli stem pieces in a steamer and steam for 7 minutes. Add florets and steam for approximately 5 additional minutes, or until stems and florets are fork tender but not overcooked. Immediately remove from heat.
  4. Transfer broccoli to a large serving bowl. Toss with dressing. Garnish with cashews and serve.

Nutrition Info

208 Calories, 6 g Protein, 20 g Carbohydrates, 9 g Total sugars (6 g Added sugars), 4 g Fiber, 13 g Total fat (2 g sat), 371 mg Sodium, ★★★★★ Vitamin C, K, ★★ Vitamin B2 (riboflavin), B6, Folate, Phosphorus, Vitamin B1 (thiamine) E, Iron, Magnesium, Potassium, Zinc