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Broccoli & Cauliflower Salad with Horseradish Caraway Dressing & Apples - The First Mess
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Caraway & Horseradish Broccoli Quinoa Salad

Broccoli quinoa salad is hearty with whole grains and super flavourful with a horseradish dressing, crisp apples, and caraway seeds.
Cuisine Nut-Free, Plant-Based, Vegan, Vegetarian
Diet Vegan, Vegetarian
Keyword apple cider vinegar, apples, broccoli, caraway, clementine, dijon mustard, dill, flaxseed oil, horseradish, maple syrup, marcona almonds, quinoa, shallots
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6

Equipment

Ingredients

CARAWAY HORSERADISH DRESSING

  • 2 tablespoons grated fresh horseradish
  • 3 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • sea salt and ground black pepper, to taste
  • ½ teaspoon caraway seeds (plus extra to finish the salad)
  • 2 teaspoons dijon mustard
  • 1 tablespoon maple syrup
  • 3 tablespoon olive oil
  • 1 tablespoon flaxseed oil (or more olive oil)

SALAD

  • 1 shallot, halved and shaved thin
  • cup apple cider vinegar
  • sea salt and ground black pepper, to taste
  • 1 teaspoon maple syrup
  • ¼ cup quinoa, rinsed
  • 1 bunch of broccoli, cut into small florets
  • 1 small head of cauliflower, cut into small florets
  • 1 apple, cored and diced small
  • 3 tablespoons chopped fresh dill
  • ¼ cup Marcona almonds, chopped

Instructions

  • In a blender, combine all of the dressing ingredients until you have a smooth, creamy mixture. Check it for seasoning, adjust if necessary, and set aside.
  • Place the sliced shallots in a small bowl. Cover them with the ⅓ cup of apple cider vinegar. Season with salt and pepper and stir in the maple syrup. Let the mixture sit while you make the rest of the salad. You want the slices of shallot to be lightly softened.
  • In a small saucepan, combine the quinoa with ½ cup of filtered water and a pinch of salt. Bring the quinoa to a boil over medium heat. Then lower to a simmer until all of the water is absorbed, about 12 minutes. Set aside to cool.
  • Steam or boil the broccoli and cauliflower florets for 3-4 minutes or until slightly soft. Drain the florets and run cold water over them. Dry lightly with a paper towel and transfer to a larger serving bowl. To the bowl, add the cooked quinoa, diced apple, chopped dill, Marcona almonds, and extra caraway seeds.
  • Drain the shallots and add them to the bowl as well. Add as much dressing as you like and a good amount of salt and pepper. Toss to combine.

Notes

  • I steam the broccoli and cauliflower florets, but you could totally do this as a raw salad and bypass that extra step if you want.
  • I use a bit of flax oil in the dressing, but straight olive oil is also great!