This warm Broccolini Salad is an easy yet healthy addition to any meal. It combines tender steamed broccolini, green beans, cauliflower, edamame and crunchy flaked almonds. All drizzled with a delicious zesty lemony mustard dressing and topped with creamy feta cheese. Perfect as a side dish or a main, this nourishing salad is hearty and comforting!
I know salads are not typically a winter food, but they can be if done right! Steaming fresh, seasonal vegetables in a microwave can be a great, easy base for a healthy, comforting meal with little prep time!
I cannot take full credit for this warm Broccolini Salad recipe. In fact, the original idea came from my mother, I just put my own spin on it. However, after trying it, this has quickly become one of my new favourite salad recipes (I may have eaten it 4 times in the last week lol)! This fresh and healthy salad makes the most of vegetables (like broccolini and cauliflower) that are in season during the cooler months, which is when they are at their cheapest!
The great thing about this warm, steamed broccolini and bean salad is that it can be served cold or warm as a side dish, but it also has enough protein to be a lunch or dinner meal! It would also make a great side dish to bring to a BBQ. You get warm, tender but crunchy steamed broccolini, green beans, cauliflower and edamame using a microwave. It couldn’t be more simple! Mixed with flaky almonds, creamy feta cheese, coated in a lemon and mustard dressing.
Why you'll love this Warm Broccolini Salad recipe
There are many reasons to love this steamed broccolini salad, a few of them being:
- It is simple but super tasty!
- It uses only 10 ingredients and has no difficult cooking techniques!
- Only uses 1 container to cook – so minimal clean up (bonus)!
- Takes less than 20 minutes to throw together – so it is quick and easy!
- Uses everyday ingredients that are available at most supermarkets.
- While not the cheapest salad, it is budget friendly – costs about AUD$11.00 (~USD$7.45).
- It’s super healthy and good for you!
Warm Broccolini Salad
WHAT IS BROCCOLINI?
Broccolini, also known as baby broccoli or broccoletti, is a hybrid vegetable that’s a cross between Chinese broccoli (also known as gai-lan) and broccoli. You can think of it as broccoli’s tall and lanky distant cousin. It has long, slender stalks like an asparagus but with florets at the top, like broccoli.
BROCCOLINI VS BROCCOLI
While Broccolini and Broccoli are related, they are technically different vegetables. If you’re not a fan of broccoli, you may like broccolini, as it has a milder and sweeter taste. The stalks on broccolini are also thinner and less firm than broccoli.
Nutritionally speaking, the differences between broccoli and broccolini are minimal. However, both vegetables are healthy choices, and you can enjoy them in many ways!
BENEFITS OF BROCCOLINI
When eaten as part of a balanced diet, broccolini offers a range of different nutrients and benefits, such as:
- Contains quite a bit of Vitamin K, which is involved in making proteins required for blood clotting and bone health.
- Have a good amount of folate (vitamin B9), which is important for making new DNA and red blood cells. Folate is also needed for healthy cell growth and function.
- They are a low GI food, meaning the carbohydrates are slowly digested and released into the bloodstream, which can help control blood glucose levels.
- Contains antioxidants, which neutralise free radicals to help protect your cells from damage and support overall health.
Recipe suitability
This warm broccolini salad is high in fibre, with a whopping 7.5g per serve. It is also contains 14g of protein per serve, making this a high protein salad recipe. While it is not low in fat, it is low in saturated fat, cholesterol and sodium, making this salad heart friendly. It uses low GI ingredients, so it is also diabetes friendly. Additionally, this salad is gluten free, vegetarian and can be made vegan by swapping out the feta cheese.
Ingredients for Warm Broccolini Salad
BROCCOLINI SALAD
- Broccolini – Scroll up to read about the benefits of broccolini. I used a fresh broccolini bunch, which can be purchased from most major supermarkets.
- Green beans – Contain beta-carotene, which our bodies can convert into vitamin A to use for maintaining eye health and vision. Vitamin A is also used for immune system function, cell growth and organ function.
- Cauliflower – For a contrast in texture, colour and extra nutrients. Cauliflower is loaded with vitamin C, an essential nutrient that doubles as an antioxidant. Vitamin C is also used to make collagen, a protein that supports skin and tissue health.
- Edamame – Are a great source of plant-based protein, which, aside from helping us keep strong muscles, is used to make the haemoglobin for our blood cells (the part that holds oxygen). It is also used to make antibodies, which are proteins our immune systems make to help fight off infections and illnesses.
- Flaked almonds – For extra crunch and flavour. Almonds have a good amount of magnesium, which is important for maintaining normal nerve and muscle function. Magnesium also supports a healthy immune system, bone health, and the creation of new DNA.
- Feta cheese – Adds a creamy element and a touch of salt.
DRESSING
- Extra virgin olive oil – Forms the base of the dressing.
- White wine vinegar – Adds acidity and flavour.
- Lemon zest – Gives a slight lemony flavour that complements the vegetables and feta.
- Wholegrain mustard – For extra flavour. Mustard can be extremely high in excess sodium. I used the wholegrain mustard by “Your Condiment Co.” from Woolworths, as it is the lowest in sodium, and it was the cheapest!
When is broccolini in season?
Broccolini is best purchased in season, which is typically from late winter to early spring, depending on your region. This way, you get quality broccolini at an affordable price! You may find it sometimes available in autumn/fall, but chances are the price will be high due to being out of season.
- Australia & NZ – June to September.
- UK – May to July.
- US – February through to June.
How to choose broccolini
Certain things to look out for when choosing fresh broccolini are:
- Colour: It should be a bright green colour, without any yellowing or browning.
- Stems: The stems should be firm and crisp, not wilted or limp.
- Florets: Look for tightly bunched bright green florets that are not flowering.
- Texture: The surface should be smooth, without any soft or slimy areas.
If you notice that your broccolini is soft or slimy, limp and has turned yellow or brown, it has spoiled and should not be eaten.
How to prepare broccolini
One of the things I love about broccolini is that it is super simple to prepare! Simply wash them in cold water, dry and cut the hard grey/brown ends off the stems. Your broccolini is then ready to go!
Why steam broccolini in a microwave?
Cooking vegetables can lead to nutrient loss, depending on the method used. Research shows that steaming and microwaving are the best ways to preserve vitamins, minerals, and antioxidants while cooking vegetables. So by steaming the broccolini, green beans and caulifower, we are getting the most out of these vegetables!
However, you can still get good nutrition using other methods such as boiling, blanching or roasting.
How to make Warm Broccolini Salad
- Add the extra virgin olive oil, white wine vinegar, lemon zest and wholegrain mustard to a small bowl or jar. Mix the dressing and set aside.
- Place the chopped broccolini in a microwave-safe container with enough water to cover the bottom. Put the container in the microwave and cook on high for 2 minutes. Drain the broccolini and add it to a large salad bowl.
- Using the same microwave-safe container, add the green beans, cauliflower and just enough water to cover the bottom of the container. Put the container back into the microwave and cook on high for 2 minutes. Drain the green beans and cauliflower and add them to the salad bowl with the broccolini.
- Add the frozen edamame to the microwave-safe container and heat in the microwave for 1-2 minutes or until defrosted. Add the edamame to the salad bowl with the other vegetables. You just want to defrost and not cook the edamame, or they will become soft and mushy.
- Give the dressing a quick mix or shake and pour it over the vegetables.
- Sprinkle the flaked almonds and crumbled feta over the steamed vegetables and toss to mix.
- Serve the broccolini salad while warm as a side with your meal!
Other ways to make Warm Broccolini Salad
STOVETOP
Either:
- Blanch the broccolini, cauliflower, green beans and edamame in a pot of boiling water for 2 minutes, or
- Steam the broccolini, cauliflower, green beans and edamame in a steamer basket over a pot of boiling water for 2-3 minutes, or until the stalks are tender and crisp.
Continue following the recipe from step 5.
OVEN/AIR FRYER
- Oven – Drizzle the vegetables with extra virgin olive oil. Roast the vegetables in the oven at 210°C/425°C for 10-15 minutes or until the broccolini stalks and green beans are tender and crisp.
- Air fryer – Drizzle the vegetables with extra virgin olive oil. Bake in the air fryer at 190°C/370°C for 6-8 minutes or until the broccolini stalks and green beans are tender and crisp.
Then, continue following the recipe from step 5 with your roasted vegetables.
Storage
This salad will last in an airtight container in the fridge for 2-3 days.
If you plan to enjoy this warm broccolini salad over several days, it’s best to add the feta cheese just before serving instead of mixing it throughout the salad. Feta that isn’t stored in brine, such as the blocks from supermarket delis, can spoil quickly and may ruin your broccolini salad.
Serve it with
This warm broccolini salad is the perfect side dish for:
- Balsamic Glazed Pork Steaks (because the more feta, the merrier, right?)
- Crispy Skin Salmon
- Roast Chicken (also goes with with supermarket rotisserie/BBQ chicken!)
Warm Broccolini Salad FAQ
Yes, you can! You can also eat the green beans and cauliflower raw!
This comes down to personal preference. If you like your broccolini super crunchy, you can leave it raw. If you want it to be soft but still have a bit of crunch, then cook it according to the recipe.
Broccolini can have a slight bitterness when raw, but its overall flavour is mild and subtly sweet. Cooking it properly (steaming, sautéing, or roasting) can help mellow out any bitterness and enhance its natural sweetness.
Yes, you can! Just prep all the vegetables, edamame and salad dressing separately and store them in the fridge. When you’re ready to serve, heat the vegetables in the microwave for 1-2 minutes or until warm. Drizzle the salad dressing over the salad, add in the feta cheese and flaked almonds and stir to mix.
Yes, you can eat broccolini leaves! They have a very similar, slightly peppery flavour to the stems and florets, so you can leave them on when you prep the broccolini.
Yes, you can eat the stems / stalks of broccolini! Just be sure to trim any tough ends at the bottom before cooking or eating.
Absolutely, it should taste just as good with broccoli! I’d recommend cooking the broccoli as per the recipe, as the stalks can be very firm.
You sure can! However, I think it’s better warm.
Substitutes & variations
SALAD VARIATIONS
- Other vegetables – Asparagus, carrots (thinly sliced), fresh garlic, red onion, snow peas, cabbage (red or green), leafy greens (baby spinach, rocket/arugula, kale), avocado (cut into small pieces).
- Other legumes – Cannellini beans or lentils would be my second choice, but you can use any other legume that has a mellow flavour like edamame. You can substitute the frozen edamame for canned, but they will have a more mushy texture.
- Other cheeses – Goat’s cheese, or any other with a similar flavour profile to feta cheese.
- Other nuts – Pine nuts or walnuts would be my next choices, but you could use most nuts for this salad.
- Meat – Shredded chicken or flaked salmon/tuna.
- Fruit – I think dried cranberries or pomegranate tendrils would suit.
- Herbs – Roughly chopped dill or basil would suit this salad best. Red pepper or chili flakes if you’d like some heat.
DRESSING VARIATIONS
- Tahini / Greek yoghurt – Add 2 teaspoons of tahini or 1-2 tablespoons of Greek yoghurt to make a creamy dressing.
- Lemon juice – Use 1/2 – 1 teaspoon in place of lemon zest.
- Vinegar – Apple cider vinegar would be my next choice.
Other dietary
Nut free / allergies – Replace the almonds with a crunchy seed such as sunflower seeds, pumpkin seeds (pepitas).
Vegan / Dairy free – Switch the feta cheese for a plant-based variety.
Tips
Chop your broccolini and green beans to be around the same size and the cauliflower florets into bite sized pieces. This will help to ensure your vegetables cook evenly in the microwave.
Do not overcrowd your microwave-safe containers, as it will stop the vegetables from cooking evenly. If your microwave-safe container is looking full, microwave the vegetables in batches.
After about 24 hours, the vinegar may cause the broccolini and green beans to wilt and turn yellow a bit. This is because the vinegar contains an acid, which causes a chemical reaction resulting in the yellow colouring. Don’t worry, though, it is still safe to eat.
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Ingredients
Broccolini Salad
- 1 bunch broccolini, ~200g/7 oz, cut into 2-3cm pieces including stems (Note 3)
- 1 cup green beans, cut into 2-3cm pieces
- 1 cup cauliflower, cut into bite sized florets/pieces
- 1 cup frozen edamame
- 1/2 cup flaked almonds
- 1/2 cup crumbled feta cheese, preferably reduced fat
Dressing
- 2 tbsp extra virgin olive oil
- 1 1/2 tbsp white wine vinegar
- 2 tsp lemon rind/zest
- 1 1/2 tsp wholegrain mustard (Note 4)
Instructions
- Add the extra virgin olive oil, white wine vinegar, lemon zest and wholegrain mustard to a small bowl or jar. Mix the dressing and set aside.
- Place the chopped broccolini in a microwave-safe container with enough water to cover the bottom. Put the container in the microwave and cook on high for 2 minutes. Drain the broccolini and add it to a large salad bowl.
- Using the same microwave-safe container, add the green beans, cauliflower and just enough water to cover the bottom of the container. Put the container back into the microwave and cook on high for 2 minutes. Drain the green beans and cauliflower and add them to the salad bowl with the broccolini.
- Add the frozen edamame to the microwave-safe container and heat in the microwavefor 1-2 minutes or until defrosted. Add the edamame to the salad bowl with the other vegetables.
- Give the dressing a quick mix or shake and pour it over the vegetables.
- Sprinkle the flaked almonds and crumbled feta over the steamed vegetables and toss to mix.
- Serve the broccolini salad while warm as a side with your meal!
Notes
- Health benefits - Details regarding the benefits of broccolini and other ingredients in this recipe are in the post above.
- Other cooking methods & instructions with photos - Detailed in the post above.
- Broccolini - Can be substituted with broccoli.
- Wholegrain mustard – For extra flavour. Mustard can be extremely high in excess sodium. I used the wholegrain mustard by "Your Condiment Co." from Woolworths, as it is the lowest in sodium.
- Nut free / allergies – Replace the almonds with a crunchy seed such as sunflower seeds, pumpkin seeds (pepitas).
- Vegan / Dairy free – Switch the feta cheese for a plant-based variety.
- Storage - This salad will last in an airtight container in the fridge for 2-3 days. If you plan to enjoy this broccolini salad over several days, it's best to add the feta cheese just before serving instead of mixing it throughout the salad. Feta that isn't stored in brine, such as the blocks from supermarket delis, can spoil quickly and may ruin your broccolini salad.
- Nutrition - Caulculated per serve, assuming 4 serves.