Leftover Broccoli Stem Salad

Leftover Broccoli Stem Salad with Dried Cherries and Walnuts and a Mustard Based Dressing - by Veggie Lexi
Did you know that broccoli stems have the same delicious flavor as the florets?  It’s actually my favorite part of the vegetable. I always used to munch on the stems while cooking when I was using the florets in a recipe. It dawned on me that since they’re so yummy, and since I love being frugal and using all the different parts of food, they really deserved their own recipe.  This is what I’ve started making whenever I have leftover stems laying around. It’s so delicious that we purposefully shop for broccoli with large stems now! Have you tried this recipe?  What did you think of it? Let me know in the comments below!

Leftover Broccoli Stem Salad (Vegan, Gluten Free, Oil Free, Flour Free):

Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings

Ingredients

  • 2 cups sliced broccoli stems
  • 1/2 cup walnuts chopped
  • 1/4 cup dried cherries or cranberries chopped
  • 1 Tablespoon yellow or Dijon mustard
  • 1 Tablespoon coconut aminos or 1/2 Tablespoon maple syrup
  • 1 Tablespoon water
  • Fine sea salt to taste
  • Pepper to taste

Instructions

  1. Combine the broccoli stems, walnuts, and dried cherries or cranberries in a bowl.
  2. In a separate bowl, use a fork to whisk together the mustard, coconut aminos (or maple syrup), water, fine sea salt, and pepper.

  3. Pour the dressing over the broccoli, walnuts, and dried fruit. Toss to mix and evenly coat.
Leftover Broccoli Stem Salad with Dried Cherries and Walnuts and a Mustard Based Dressing - by Veggie Lexi

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