Broccoli And Candied Walnut Salad

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Serving Size 3-4 People Easy
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Ingredients (8)

  • 1 lbs Broccoli florets (small size)
  • 1/2 Red onion (peeled and sliced thin)
  • 1/3 Cup black currants
  • 1/2 Cup roughly chopped walnuts
  • 2 tbs Agave nectar or honey
  • 1/2 Cup sour cream
  • 1 tbs Apple cider vinegar (Sub. white or rice wine vinegar)
  • 1 tsp Mustard


Lets face it, salads can be boring and I used to find myself cutting up a tomato to toss over romaine lettuce night after night until I came up with a few recipes that could be made ahead and would be deliciously ready to eat out of the fridge. I try to stay on the healthy side of things here and so prefer to use honey or blue agave nectar for the candied walnuts. I imagine the dressing for this recipe would surely work with mayo also, but these hips don’t lie & I just don’t need all these calories funneled into them thanks to miracle whip. The addition of currants, walnuts and broccoli make for an excellent mix of anti-oxidant super food, protein and vitamin A + C. (Feel free to substitute any other nut like cashew) The most sinful part of this dish which incidentally makes it all the more flavorful is crumbled bacon. I find it much easier to buy a package of readily crumbled bacon but fresh bacon is always a plus. This healthy and yummy salad keeps in the fridge for about 5 or 6 days (perfect to take to work).


  1. 1In a small skillet heated up to medium high toss the walnuts and agave nectar. Take off the stove after a few minutes when the nuts are toasted and the nectar starts thickening to turn a deeper golden color.
  2. 2Toss the broccoli florets, crumbled bacon, red onion, candied walnuts and currants in a big bowl. Separately mix the sour cream, vinegar and mustard well and add to the broccoli salad mixture. Resume the final tossing of the salad.
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