This post may contain affiliate links.
A fresh and simple take on the classic potluck broccoli salad. This Broccoli Salad features steamed broccoli, a super simple olive oil dressing, red onion, pepitas and crumbled aged Cheddar.
How to Make Broccoli Salad
Step 1: prep the broccoli
The goal with this broccoli salad is to steer clear of the potluck-style salad, so we’re prepping the broccoli differently. Instead of small florets, cut the broccoli into medium-sized florets—about 1½-inch to 2-inch pieces are perfect.
Step 2: steam the broccoli
This is also different than most broccoli salads. I prefer steamed broccoli for this recipe (as opposed to raw broccoli) because it feels more like a side dish, and it unlocks the natural flavors of broccoli. In the recipe card I list instructions for steaming on the stove top and steaming in the Instant Pot.
To infuse the broccoli florets with flavor, add a garlic clove and bay leaf to the broccoli while steaming. The bay leaf is optional, but you’ll use the steamed garlic for the dressing so make sure to add that.
Step 3: make the dressing
Aside from infusing the broccoli with flavor, steaming the garlic will lessen its sharpness and soften it, which makes it perfect for mashing and adding to the dressing.
Mash the steamed garlic then combine with olive oil, spicy brown mustard, and maple syrup in a small bowl; season with salt and pepper.
Step 4: toss it all together
Toss the broccoli with dressing, red onion, pepitas and crumbled cheese. Give the salad a taste and adjust with more salt and pepper as needed.
Tips for Making the Best Broccoli Salad
- Steam just until fork-tender—you want the broccoli to still have a toothsome bite (no mushy broccoli here)!
- Season to taste—just like with anything, it’s important to adequately season the salad with salt and pepper to taste. Once everything has been tossed together, give one of the broccoli florets a taste, adjust with additional salt, pepper and even cider vinegar (or lemon juice) as needed.
- Use high-quality ingredients—this is a major pillar or good cooking. For this recipe be sure to use high-quality olive oil, mustard, maple syrup (pure maple syrup! if you don’t have it, use honey), and really good aged Cheddar. You can also use Parmesan.
Make Ahead Tip
Absolutely! The entire salad can be made up to 1 day ahead of time (for best results) and will last up to 1 week stored in an airtight container in the refrigerator.
Serve With
If you give this Broccoli Salad recipe a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag@zestfulkitchen on Instagram. I love hearing about and seeing your ZK creations!
Broccoli Salad with Pepitas and Cheddar
Description
Save This Recipe!
We’ll email this post to you, so you can come back to it later.
Ingredients
- 2 pounds broccoli (2 large heads, about 8 cups florets)
- 1 clove garlic, smashed
- 1 dried bay leaf, optional
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons spicy brown mustard
- 1 teaspoon pure maple syrup
- Kosher salt and black pepper
- ¼ cup thinly sliced red onion
- 2 tablespoons raw pepitas, toasted
- 2 –4 tablespoons crumbled aged Cheddar, optional
Instructions
- Cut broccoli into medium-sized florets (about 1½ to 2 inches large).
Stove-top steaming:
- Bring about 1-inch water to boil in a deep, wide pot. Lower insert or basket with broccoli into pot so it rests above water. Add garlic and bay leaf, cover and simmer until just tender, 4–5 minutes.
Instant Pot Steaming:
- Add florets to Instant Pot along with ½ cup water, garlic, and bay leaf. Close and lock lid, close pressure release valve and cook at high pressure for 0 minutes (press Pressure Cook button, set to “High Pressure,” and set cook time to 0 minutes.
- Once Instant Pot is pressurized and beeps, turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing for steam to escape away from you.
Salad:
- Transfer broccoli to a large bowl; leaving any cooking liquid behind. Reserve garlic clove and discard bay leaf.
- Chop/mash steamed garlic into a paste. Whisk together mashed garlic, olive oil, mustard, and maple syrup; season with salt and pepper to taste.
- Add dressing, onion, pepitas, and Cheddar, if using, to broccoli and toss to thoroughly combine. Season with salt and pepper to taste and serve.
