broccoli + honey mustard + eating it cold

November 27, 2012

I had different plans today – plans to write a post about a delicious green quinoa salad with lots of veggies and goodness. I did the shoot, and the photo edits, and had some ambitious ideas about what I wanted to write, but the post just wouldn’t come together. My brain is rebellious with me like that. When I need to write, it wants to take pictures, when I need to take pictures, it wants to experiment with new recipes, and as I’m experimenting with new recipes, it just wants to write.Procrastination is the name of this game, if I’m not mistaken, but as long as what my brain wants is somewhat productive, I’ll take it. So I gave in today and rather than forcing out uninspired words, I took some pictures of a broccoli, spinach, and egg salad with sun dried tomatoes and honey mustard dressing.

The concept for today’s recipe was inspired by the honey mustard broccoli salad from Sara and Hugh Forte’s lovely book, The Sprouted Kitchen. I was sold at lightly steamed broccoli + honey mustard + eating it cold. There is no picture, which means that it might get lost in the shuffle of recipes that have beautiful photos to go with them, but I’m hoping to shine some light on it. Since I first had the original, which was delicious by the way, I’ve been playing with variations. It has come pretty far from what Sara had in mind but it has lightly steamed broccoli, honey mustard dressing, and is eaten cold. Enjoy!

broccoli salad

Broccoli, Spinach, and Egg Salad with Honey Mustard Dressing
I usually steam or blanch the broccoli in advance and use it throughout the week, so I skipped that step. In Sara’s recipe, she cuts the broccoli florets into bite-sized pieces, steams them for 1 minute, then juliennes the raw stems. I haven’t tried stems in this particular version, but I don’t think you can go wrong with doing that.
  • 1/2 lb spinach
  • 2 tsp. butter
  • 1/2 lb lightly steamed or blanched broccoli florets
  • 2 hard boiled eggs
  • 1/4 cup thinly sliced red onion
  • 2 Tbsp. soaked and chopped sun dried tomatoes
  • 1Tbsp. dijon mustard
  • 1Tbsp. honey
  • 2 tsp. apple cider vinegar
  • 1/8 tsp. salt
  • cilantro for garnish
  • chilli flakes for garnish
  1. Thoroughly rinse the spinach and drain excess water. Do not dry it completely as a little bit of water will help it wilt.
  2. Melt the butter in a large pot or skillet over medium heat, add the wet spinach, and cover. As soon as the spinach wilts (1 – 2 minutes), remove it from the heat and drain.
  3. Remove excess water by gently squeezing the spinach with your hands into a ball. Chop it and set aside in a large bowl.
  4. Break the broccoli florets into small pieces and add to the spinach.
  5. Roughly chop the eggs and add to the bowl along with sliced onions and sun dried tomatoes.
  6. Combine mustard, honey, vinegar, and salt in a small bowl and mix well with a spoon. Gently toss the salad with the dressing, careful not to break up the egg pieces.
  7. Garnish with cilantro and chilli flakes, taste, and adjust seasoning if necessary.
  8. Refrigerate for at least 30 minutes.
This salad is best eaten cold. Serves 2 – 4.

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