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Charred Broccoli Salad

This quick salad is a new favorite way to eat broccoli & it’s delicious hot or cold. Charring brings out depth, and the miso dressing is packed with flavor from rice vinegar, ginger, and garlic.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer, Salad, Side Dish
Cuisine Asian

Ingredients
  

Salad

  • 2 small heads broccoli halved & segmented
  • 1 red bell pepper sliced
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce or tamari
  • 2 medium oranges peeled and segmented
  • 1/2 cup golden raisins cranberries
  • 1/2 cup toasted almonds can substitute for any nut

Dressing

  • 1/4 cup rice vinegar
  • 2 tbsp honey
  • 2 tbsp white miso
  • 1 tbsp fresh grated peeled ginger 1" piece
  • 1 clove garlic grated

Instructions
 

  • 1.) Preheat grill to medium-high (400°F to 450°F). Lightly oil grates.  
    2.) You can also us a cast iron pan and grill on a stovetop.  Medium-high heat for 4-5 minutes  
    3.) Toss together broccoli, bell pepper halves, vegetable oil, and soy sauce in a medium bowl. Place vegetables on grates, and grill, uncovered, until charred on all sides, 4 to 5 minutes. Remove from grill, and let cool 10 minutes. Cut bell pepper into strips. Cut broccoli into florets; discard stems or reserve for another use. Chop florets.  
    4.) Whisk together rice vinegar, sesame oil, honey, miso, ginger, and garlic in a large bowl. Add broccoli, bell pepper, orange segments, raisins, and almonds; toss to combine. Serve immediately, or chill until ready to serve. 
     
Keyword broccoli, Salad
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