Raw zucchini is the squash to use if you want to make a surprisingly simple veggie salad. Making feta a component of the vinaigrette is my little trick to leaving you with a punchy, briny dressing that is sweetened with honey.
Apart from that, I think my favorite part of this salad is probably the pine nuts. Every strand is coated in their roasted, smashed bits
saving you the trouble of chasing them all over the dish. This salad is so delicious that it can truly be eaten as a main course; if not, you should definitely include it in your repertoire for summer barbecues.
INGREDIENTS:2 heads broccoli
2 c. shredded purple cabbage (about 1/4 head)
4 scallions, sliced
2 medium carrots, peeled, grated
1 c. loosely packed fresh parsley leaves
1/2 c. mayonnaise
6 Tbsp. fresh lemon juice
1/4 c. pure maple syrup
2 Tbsp. Dijon mustard
2 cloves garlic, grated
1/2 c. chopped toasted walnuts
1/2 c. dried cranberries
2 tsp. kosher salt
Step 1: Trim broccoli stem ends and remove crowns. To make rectangular slices, peel the stalks, cut each half in half lengthwise, and thinly slice each half.
DIRECTIONS:
Step 2: Slices should be cut into matchsticks and then added to a big bowl. Broccoli crown florets should be cut into thin, 1-inch pieces and added to the bowl. Toss to mix in the parsley, carrot, scallions, and cabbage.
Step 3: Whisk together mayonnaise, lemon juice, maple syrup, mustard, and garlic in a small bowl or measuring cup.
Step 4: Drizzle the broccoli mixture over it, then toss to coat. Stir in cranberries and walnuts; add salt to taste. Until ready to serve, let cool.