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Home » Salads by Season » Winter Salads

3 Easy Steps for the Best Broccolini Salad

Made by Anastasia - Serves: 4 Filed Under: Dinner Salads, Low Carb, Salad Index, Winter Salads

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The star of this salad is the broccolini milder and sweeter than regular broccoli it shares the stage here with spicy Spanish chorizo and tangy feta making this an incredible tasting main meal salad that packs beautifully for lunches.

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BROCCOLINI SALAD WITH CRISPY CHORIZO & FETA

Another salad that was made to entice my nephew to eat his greens. Once again feta features in this salad as well as crispy chorizo - another one of his favourites. The broccolini is blanched as he doesn’t like it any other way ??‍♀️ but it would also be great grilled here.

A perfect keto salad as it full of greens and high in fat, also great for Paleo as well - feta cheese is considered Paleo-friendly. You can make it vegetarian by swapping the chorizo for any spicy veggie sausage. Whether or not it is gluten-free depends entirely on the chorizo you use.

What makes broccolini different to broccoli?

Don’t be fooled broccolini is not baby broccoli, it is in fact, a cross between broccoli and Chinese broccoli (Gai-lan) and a member of the cruciferous family of vegetables.

It has small florets and long stalks with a few small leaves and has a milder, sweeter, slightly earthy taste and is very tender. Broccolini does not taste good raw but can be cooked in a number of ways – steamed, sautéed, grilled (BBQ’d), roasted.

The super tender broccolini stalks mean you’re able to eat the entire vegetable and leave no waste!

Like its big brother broccoli, broccolini is a low-calorie nutritional powerhouse high in fibre, an excellent source of vitamins A (good for eyesight) and C (potent antioxidant and immune booster), it is high in iron and calcium and a good source of protein.

CLOSE UP OF BROCCOLINI SALAD WITH CRISPY CHORIZO & FETA

How to make this BROCCOLINI salad

1Cook your chorizo
Heat a non-stick pan on medium-high heat.
Chop your chorizos into small dice then add them to your hot pan.
Fry until golden and crisp (approximately 10 mins) remove without the excess oil.

DICED CHORIZO IN A HOT PAN
ADD YOUR DICED CHORIZO TO A HOT PAN
DICED CHORIZO FRYING IN PAN UNTIL GOLDEN BROWN
FRY YOUR CHORIZO UNTIL GOLDEN BROWN

2Prepare your broccolini
While your chorizo is cooking, remove the woody ends and any damaged leaves from the broccolini and wash thoroughly.
Bring a large pot of water to a rapid boil. Add some salt, then add the broccolini and cook until tender, 4-5 minutes.
Remove with a slotted spoon and rinse immediately under cold running water to stop the cooking process and so that it retains its bright green colour.

BROCCOLINI IN BOILING SALTED WATER UNTIL IT BECOMES TENDER
BLANCH BROCCOLINI TIL TENDER
RINSING BROCCOLINI UNDER COLD RUNNING WATER
RINSE UNDER COLD RUNNING WATER

3Assemble your broccolini salad
Wash your baby spinach well remove any damaged or wilted leaves, then either pat dry or spin in a salad spinner to remove excess water.
Put all your vinaigrette ingredients in a glass jar and shake until emulsified.
Place your baby spinach on the bottom of a salad platter, then arrange your broccolini on top, season with salt and pepper, pour over your vinaigrette, scatter the chorizo and then the feta on top to garnish and serve.

ARRANGING BABY SPINACH IN A BOWL
ARRANGE BABY SPINACH IN A BOWL
PLACING BLANCHED BROCCOLINI ON TOP OF BABY SPINACH
PLACE YOUR BROCCOLINI ON TOP
SCATTERING DICED FRIED CHORIZO ON TOP OF BROCCOLINI
SCATTER YOUR FRIED CHORIZO ON TOP
SCATTERING CRUMBLED FETT ON TOP OF BROCCOLINI SALAD WITH CHORIZO
THEN SCATTER THE CRUMBLED FETA

Some serving ideas for your broccolini salad

We served our broccolini salad with a gorgeous lamb shoulder roast, but it pairs beautifully with barbecued fish or grilled prawns. It is also good to serve alongside your steak, with pork or pair it with a store-bought chicken for a last-minute dinner.

Try it with...

  • Mexican ribs
  • Greek beef and tomato stew
  • Barbecued garlic prawns

To meal prep this salad for your lunches

This broccolini salad is ideal for weekday lunches as it holds up beautifully.

I would prepare this salad with the dressing (this has the added benefit of allowing the flavours to meld together for extra deliciousness) then put it in separate containers.

Leave out the salad leaves to add on top on the day so that they do not become soggy.

Would you like to try some more main meal salads?

CURRY CHICKEN SALAD FEATURED IMAGE
CURRY CHICKEN SALAD
WILD-RICE-SALAD-FEATURED IMAGE IN LANDSCAPE
WILD RICE SALAD WITH MUSHROOMS
BROCCOLINI SALAD WITH CRISPY CHORIZO & FETA

Broccolini Salad with Chorizo and Feta

The star of this salad is the broccolini milder and sweeter than regular broccoli it shares the stage here with spicy Spanish chorizo and tangy feta making this an incredible tasting main meal salad that packs beautifully for lunches.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Spanish
Keyword: Easy
Servings: 4 as side
Calories: 261kcal
Author: Anastasia
Equipment
  • Salad Spinner
  • Non-stick frypan
Ingredients
For the salad…
  • 2 cups baby spinach (or mixed leaves) (approximately 60 grams)
  • 2 bunches broccolini (approximately 300 grams)
  • 2 chorizos (approximately 350 grams)
  • ¼ cup feta (crumbled)
  • Sea salt and freshly ground pepper
For the lemon vinaigrette…
  • ¼ cup olive oil
  • 3 tbsps lemon juice (freshl squeezed)
Metric - Imperial
Instructions
  • Heat a non-stick pan to medium high heat. Chop your chorizos into small dice, add them to your hot pan.
  • Fry until golden and crisp (approximately 10 mins) remove without the excess oil.
  • In the meantime, wash and trim your broccolini then blanch until tender (4-5 minutes), refresh immediately in iced water to stop the cooking process.
  • Wash and dry your baby spinach and put all your vinaigrette ingredients in a glass jar and shake until emulsified.
  • Place your baby spinach on the bottom of a salad platter, then arrange your broccolini on top, season with salt and pepper, pour over your vinaigrette, scatter the chorizo and then the feta on top to garnish and serve.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 261kcal | Carbohydrates: 8g | Protein: 9g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 833mg | Potassium: 95mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3183IU | Vitamin C: 95mg | Calcium: 131mg | Iron: 2mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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More Winter Salads

  • Try Our Vegan Beet Salad and Brighten Your Plate
  • Swiss Chard Salad with Pears and Manchego
  • Roasted Brussel Sprout Salad
  • Autumn Fruit Salad - Fall Fruit Salad

About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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