Sweet & Tangy Carrot Broccoli Salad




Yield 4 servings

Recipe modified from Valerie Bertinelli’s Broccoli Carrot Salad




  1. Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted. About 6 to 8 minutes. Remove and transfer to a small bowl.
  2. Bring a large pot of salted water to a boil.
  3. Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready.
  4. Cook the broccoli in boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop cooking. Drain well and pat dry as needed to remove any excess water.
  5. Whisk together the dressing ingredients in a medium bowl with salt and pepper to taste.
  6. Add the broccoli, carrots and walnuts and toss to coat.

Courses Side, Lunch

Recipe by The Plant Philosophy at