Paula Deen Broccoli & Berry Salad

Paula Deen Broccoli & Berry Salad is a cold toss of raw broccoli, fresh blueberries, and strawberries in a honey lemon vinaigrette. Ready in 20 minutes, feeds 6. Bring it to the next church supper or summer cookout, the kind of bright, fresh side Southern tables need when everything else is fried.

The dressing makes or breaks this salad. Red wine vinegar and honey give it a tangy sweetness that keeps the raw broccoli from tasting plain. Fresh lemon juice adds the brightness. Swap in bottled and the whole thing goes flat, just like every other broccoli salad at the potluck.

Toast the almonds before you toss them in. Raw almonds go soft in the dressing and vanish. Slice the strawberries right before mixing so they hold their shape. Give it the full hour in the fridge. The broccoli needs that time to soften and soak up the vinaigrette.

Paula Deen Broccoli and Berry Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking timeminutes

Calories

240

kcal

A crunchy raw broccoli salad tossed with fresh blueberries, strawberries, and toasted almonds in a tangy red wine vinegar and honey dressing. Finished with fresh mint and chilled before serving.

Ingredients

• ⅓ cup Canola oil
  

• ¼ cup red wine vinegar
  

• 1 tablespoon honey
  

• 1 tablespoon fresh lemon juice
  

• 1 teaspoon Kosher salt
  

• 1 teaspoon garlic powder
  

• ½ teaspoon ground black pepper
  

• 4 cups fresh broccoli florets (about 2 bunches)
  

• 1¼ cups fresh blueberries
  

• 1 cup quartered fresh strawberries
  

• 1 medium carrot, shaved into ribbons
  

• ½ cup slivered almonds, toasted
  

• ¼ cup chopped red onion
  

• ¼ cup chopped Fresh mint leaves

Directions

• Make the dressing: In a small bowl, whisk together oil, vinegar, honey, lemon juice, salt, garlic powder, and pepper.
• Toss and chill: In a large bowl, place broccoli, blueberries, strawberries, carrot, almonds, and onion. Add dressing and mint, gently tossing to combine. Cover and refrigerate for 1 hour before serving.

Tools for this recipe

• OXO swivel vegetable peeler, Zulay metal lemon squeezer, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen berries instead of fresh?

Frozen berries release too much juice as they thaw, which waters down the dressing and turns the salad soggy. Stick with fresh. If fresh blueberries are out of season, fresh raspberries or blackberries work as a swap.

How long does this salad keep in the fridge?

It holds up for about 24 hours in an airtight container. After that the broccoli gets mushy and the berries start to break down. If you need it to last longer, store the dressing separately and toss everything together the morning of.

Can I prep this salad the night before?

You can chop the broccoli, toast the almonds, and make the dressing the night before. Keep them in separate containers. Toss everything together the morning you plan to serve it, then let it chill for the full hour.

Why does my broccoli salad taste bitter?

Large florets with thick stems are the usual cause. Cut the broccoli into small, bite-size pieces and trim away the woody stems. The dressing coats smaller pieces better, and the honey and lemon help offset any bitterness.

Can I leave out the mint?

You can, but the salad loses the fresh pop that cuts through the oil and sweetness. Dried mint is not a good swap here because it clumps and tastes dusty. If you cannot find fresh mint, try fresh basil instead.