Curried Pecan Broccoli Salad

Posted on by llbalanced
Curried Pecan Broccoli Salad
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    [post_date] => 2015-08-17 09:28:41
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    [post_title] => Curried Pecan Broccoli Salad
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08.17

Traditional broccoli salad is one of those particularly insidious BBQ/picnic recipes. Along with baked beans, it presents the illusion of health with a vegetable as its primary ingredient. But the truth is, the amount of sugar and saturated fat in classic recipes not only negates any health benefit, it actually sets you back. Like, below ground zero.

Paul Deen's Broccoli Salad recipe calls for ONE CUP of mayonnaise and 1/4 cup of white refined sugar per ONE head of broccoli. That means approximately 3 tablespoons of mayonnaise in each serving! Plus, I'd wager she's using mayonnaise brands that contain poor quality vegetable oils and factory-farmed eggs. I've said it before and I'll say it again, I am not anti-mayo, and sometimes there's just no good substitute. But I prefer an organic, olive-oil based variety and in small quantities.

broccoli salad 4

And that's exactly what I used in today's recipe! I love me a good broccoli salad, and I don't want it to get sidelined at potlucks because of poor nutrition. So, I made a much healthier and more creative version! I only use 1/4 cup of quality mayo, which means only half a tablespoon per serving. The use of curry powder and dijon mustard is not only delicious, but the strong flavors make up for less of the bad stuff. Golden raisins and pecans combine magnificently with my creamy curry sauce. This is definitely one of those recipes that gets better over time, so feel free to make a batch on Sunday or Monday and have it throughout the next few days!

broccoli salad 5

Whether or not you're a fellow Southern baby, you will absolutely love this savory-sweet broccoli salad, and you can feel fantastic about enjoying every bite.

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TOTAL TIME :
8servings
INGREDIENTS
  • 1 large or 2 crown broccoli (chopped into 2 inch florets)
  • 1/4 cup high quality mayonnaise (such as Sir Kensington's or Spectrum Brand)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon curry powder
  • 1 teaspoon sea salt (divided)
  • 2 teaspoons apple cider vinegar (sub red wine or white balsamic)
  • 1 generous tablespoon raw honey
  • 1/3 cup golden raisins
  • 1/3 cup chopped pecans (I prefer roasted and salted)
DIRECTIONS
  1. Prepare a large bowl filled with ice water. Heat 4 quarts water plus 1/2 teaspoon salt to boiling. When boiling, add broccoli florets and boil for 45 seconds (test quickly, it should be tender but not mushy).
  2. Use a strainer to remove broccoli and add immediately to ice water. Allow to cool 5 minutes then drain broccoli and pat dry. You want to remove as much moisture as possible. Add broccoli to a large bowl.
  3. In a small bowl, combine mayonnaise, dijon mustard, curry powder, sea salt, vinegar and honey. Whisk to incorporate. Pour sauce over cooked broccoli and add raisins and pecans. Stir mixture together. Cover and refrigerate 1 hour or overnight before serving.
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