This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.
Heat oil, ras-el-hanout, and garlic in a small saucepan over medium-high until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, vinegar, and honey. Season vinaigrette with salt and pepper; set aside.
Toast pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board and let cool; finely chop.
Toss pistachios, shallot, jalapeño, broccoli, cilantro, and dates in a medium bowl. Drizzle dressing over and toss to coat. Taste and season with more salt and pepper if needed.
Do ahead: Salad can be made 1 day ahead. Cover and chill.
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I signed up with Bon Appetit so I could see the recipe for the Broccoli Spoon Salad with Warm Vinaigrette and all there were were reviews! Bummer!! I NEVER was able to see this recipe. What gives???? ([email protected])
Novato, CA I NEVER saw this recipe!!!!!
The best! I have made this so many times and here is my “easier” version that eliminates the oven (although it is very easy as written!). 1) In a medium/large heatproof bowl, grate garlic and add in ras al hanout 2) In a small pot/pan, toast pistachios in the oil over medium heat. Once toasted, remove pistachios with a slotted spoon to a heat proof cutting board. 3) Pour hot oil over garlic and spice and watch the sizzle! (This prevents the spice and garlic from burning/sticking to the pot!) 4) Once oil is done sizzling, add in chopped dates, honey, vinegar, pepper, and lemon juice. Dates plump up in the hot oil! 5) Chop pistachios. 6) Add in broccoli, shallot, jalapeño, chopped pistachios and cilantro. Toss well.
OK, this is like... I don't even know how to describe it other than--I will never eat broccoli any other way. I made this tonight thinking it'd be great as leftovers for the next couple days. NOPE! My husband and I ate almost the ENTIRE thing with dinner. Served it with rib eye and rice but the broccoli was by far the best part of the meal.
Your new website has an ad over the actual recipe so you can't see it on this recipe or any of the recipes any longer. Poor IT design flaw.
I freaking love this recipe. Have now made it many many times over the last few years, and it never disappoints. It also led me to make my own Ras El Hanout spice mix as I couldn’t find it easily, and turns out I had all the necessary ingredients on hand (you might, too!). A great side for Thanksgiving, great side for a potluck, and I’m planning to make it with some chewy grains like farro or Jamir to make a more filling lunch salad thing.
This recipe lends itself well to substitutions. I was trying to not add more to my already packed pantry/fridge, so I used curry powder for ras-el-hanout, pecans for pistachios, green onions for shallot, thai chilis for jalapeño, basil for cilantro, and raisins for dates. A different flavor profile than the original recipe, but it is a great base to play around with. I really loved the finely chopped broccoli versus the larger pieces usually found in broccoli salad. Looking forward to making this again as written.
What is the nutrition information?
I am not usually a fan of raw broccoli, but the vinaigrette (mainly the strong ras-el-hanout) went along really well with the broccoli. Although quite spicy, the taste was phenomal. I had to make an extra serving of the vinaigrette (repeating step 1) to go along with the large amount of broccoli. Would definitely recommend this recipe, super simple to put together!
Is this supposed to be enjoyed chilled or heated? It looks like a cold salad but the title suggests warm vinaigrette.
Scrumptious!! Used curry powder, added 2 sliced radishes, and sautéed sliced scallions (in lieu of shallot).
Delicious! I had to slap hubby’s hand to keep him from finishing the whole thing! Used garam masala and raisins since that’s what I had. Will make it again and again.
This salad is delicious. Made my own seasoning mix for the taste el hanout. Didn’t have dates so used raisins. Have made it several times and adjusted to ingredients I had!
DELICIOUS! I didn't have a shallot or a jalapeño or ras el hanout (why the hyphens, copy desk?). I substituted jerk seasoning and agave because my honey has crystalized. Also did not feel like chopping a cup of cilantro and I had walnuts instead of pistachios, and it is amazing. If it were not so late, I would make some quinoa or barley or farrow to add. Will try that next time or with any leftovers.
THE RAS EL HANOUT IS AMAZING IN THIS!! such a great flavor!