Broccoli salad with raisins and toasted pumpkin seeds in yogurt vinaigrette feels like an Indian summer dish. In NYC the buzz has been that summer is over. Yet the last few days have felt a surge of warmth again, and it feels like I’m holding onto the last humid hints of summertime. I have learned that cooking in a tiny NYC kitchen requires diligence and planning. When I used to blog in Miami I bought ingredients on a whim and had ample storage space for them too. Now when I cook I aim to use up all of the ingredients purchased before I venture out to buy more and more.
When broccoli is raw it can be bold like a radish- very crisp and with a slight bitter tang to its tiny floral cruciferous heads. For me the smell of cooking broccoli is slightly sulfuric and almost garlicky. Since I am ever so lazy and despise doing dishes I decided to make a one bowl salad- which means I’d be eating the broccoli raw- no extra pots for me to wash. After making a few of my favorite recipes I had some odd ingredients waiting to be tossed together to make this healthy and crunchy broccoli salad.
I wanted a no-fuss recipe so I chopped the broccoli head up into little green florets that resembled a broken bouquet on my cutting board. The tangy yogurt vinaigrette, sweet raisins, and salty pumpkin seeds softened the sharp vegetable-like quality of the broccoli as it marinated in the fridge and became tender. This broccoli salad is a perfect summertime ‘last hurrah’ side dish or picnic salad. As they’ve been saying, winter is coming, and fall dishes await, but for now I’ll enjoy these last few days of a New York summer.
Broccoli Salad with Pumpkin Seeds in Yogurt Vinaigrette
- 4 oz. low fat green yogurt
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tbsp water
- Freshly ground black pepper (to taste)
- 1 bunch chopped fresh tarragon
- ½ large shallot diced
- ¼ cup raisins
- 1 head broccoli large stalked removed
- ½ cup toasted and salted pumpkin seeds
Whisk together the first 6 ingredients to make the tangy yogurt dressing. Add the chopped fresh tarragon, stalks removed, and the finely diced shallot. Whisk the ingredients together again and add the raisins. Allow the raisins to plump up in the dressing while you chop the broccoli.
Remove the large stalk and discard. Cut off the broccoli florets from their stalks and set aside. Cube the remaining broccoli stalks and toss in the bowl with the dressing. Cut the broccoli florets down to small bite size pieces. Add the rest of the broccoli into the salad dressing and stir well. Place in a container with a fitted lid or seal securely with plastic wrap and place in the refrigerator.
Allow the crunchy broccoli salad to marinate in the dressing and soak up all of the delicious flavors for at least 2 hours before serving chilled or at room temperature. The broccoli will soften and become more flavorful. This salad serves around 4 and would be perfect for a fall picnic or light lunch side dish.