You can definitely eat this salad any time of year, but I do think it’s particularly welcome on a Thanksgiving or holiday dinner table to add a bit of brightness to an otherwise heavy meal.
Tossing blanched broccoli and green beans in a punchy mustard-maple vinaigrette, this salad is super easy to make and you can even make it a couple of days in advance – another reason it’s great for the holidays.
So while I have other dishes – like my green beans and mushrooms – that are warmer and heavier to eat for a Thanksgiving dinner, this is the perfect choice if you’re after a cool, crisp fresh and bright salad.
How to Make Broccoli Green Bean Salad
We’ll start first by blanching the veggies. This serves two purposes – 1) it tenderises the veggies just slightly while still retaining their crisp bite and 2) it makes them beautifully bright green.
So bring a large pot of water to a rolling boil (and season generously with salt). Also, make sure to get an ice bath ready, as well. Simply fill a bowl with a 50/50 split of ice and water.
Add your green beans and broccoli to the boiling water and cook for 90 seconds.
Immediately drain the veggies from the boiling water and add them to the ice bath to halt the cooking. Set aside while you assemble the rest of your salad. This is the same method I use for my homemade green bean casserole, as well.
Now it’s time to make the dressing. It’s a simple, mustard-heavy vinaigrette that pairs really well with the vegetables and really soaks into the broccoli florets.
In a small mixing bowl, whisk together some sherry vinegar (use red wine vinegar if you don’t have sherry) maple syrup, soy sauce, some grated garlic cloves, a finely chopped shallot and a hefty amount of both dijon mustard and wholegrain mustard – similar to my lemon vinaigrette.
Then, whisking constantly, slowly stream in some neutral oil until the dressing is nice and emulsified.
Once all of the oil is added, set the dressing aside for assembly.
Drain the veggies (hopefully, all of the ice will have melted, but pick out any ice pieces if it hasn’t) and add them to a large salad mixing bowl.
To the bowl, also add some cheddar cheese cut into small cubes, some sultanas (golden raisins) for a touch of sweetness, a thinly sliced red onion and a good amount of chopped parsley.
I also like to add some toasted slivered almonds. To toast them, spread the almonds over a rimmed baking sheet and add them to a 180°C/350°F oven for about 4-5 minutes.
Pour the dressing over the salad and toss to combine! You can serve it immediately or move it to an airtight container in the fridge for a few days. It’s up to you!
Broccoli Green Bean Salad With Mustard Dressing
Ingredients
- 30 g (¼ cup) slivered almonds
- 200 g (2 cups) broccoli florets cut into bite-sized pieces
- 200 g (½ cup) green beans trimmed and cut into 4cm (1.5in) pieces
- 3 tbsp sherry vinegar
- 1 tbsp maple syrup
- 2 tsp soy sauce
- 1 tsp dijon mustard
- 1 tsp whole grain mustard
- 2 cloves garlic grated
- 1 shallot very finely diced
- 80 ml (⅔ cup) neutral oil such as sunflower, canola or avocado
- 80 g (½ cup) cheddar cheese cut into 5mm (¼in) cubes
- 50 g (¼ cup) sultanas/golden raisins
- ½ red onion thinly sliced
- 10 g (2 tbsp) flat-leaf parsley chopped
Instructions
- Preheat oven to 180°C/350°F. Add the almonds to a rimmed baking sheet. Toast in the oven for 4-5 minutes, until fragrant and golden.
- Bring a large pot of heavily salted water to a rolling boil. Fill a large bowl with 1:1 ice and water. Add the broccoli and green beans to the pot and cook for 90 seconds. Drain and add immediately to the ice bath to halt the cooking. Set aside while making the dressing.
- In a medium mixing bowl, whisk together the vinegar, maple syrup, soy sauce, both mustards, the garlic and shallot. Season generously with black pepper.
- Whisking constantly, slowly stream in the oil until it is entirely incorporated and the dressing is emulsified. Set aside.
- Drain the broccoli and green beans and add them to a large mixing bowl. Add the toasted almonds, cheese, sultanas, onion and parsley. Pour over the dressing and toss to combine. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This green bean and broccoli salad is so crisp and delicious that it transcends season, perfect for a light holiday side or a summer barbecue.
Are you after a great salad with green beans and broccoli? Have any questions? Let me know in the comments!
