Strawberry Broccoli Salad

4.85 from 13 votes

This strawberry broccoli salad is tossed in a homemade poppy seed dressing. You'll love the vibrant flavor of this summery salad.

Prep 1 20

Total 1 20

Fat 21

Carbs 23

Protein 10

Yield

4 cups raw broccoli chopped into bite-size pieces
¼ large red onion thinly sliced
2 cups strawberries thinly sliced
⅓ cup raisins
¾ cup fresh mint leaves roughly chopped
4- oz. pecorino romano or white cheddar cheese ~½ cup chopped, chopped into small cubes (we used pecorino romano)
⅓ cup slivered almonds toasted
½ teaspoon salt

First, slice your broccoli into bite-sized pieces.
Place the broccoli, red onion, strawberries, raisins, mint leaves, and cheese into a large salad bowl.
Prepare the dressing (if making homemade dressing) and then pour the dressing over the broccoli and other ingredients. Toss the salad so that all of the ingredients are coated.
Next, toast the slivered almonds in a small skillet over medium heat. Move the almonds around with a wooden spoon and cook them until golden brown, about 3-5 minutes.
Sprinkle the almonds and salt over the broccoli salad and toss the salad again.
Cover the salad and place the salad in the refrigerator and let the salad chill for 1 hour. The salad gets better over time, so feel free to make the salad the day before serving.

Poppyseed dressing: feel free to use ⅓ - ½ cup of your favorite poppyseed dressing.
Because broccoli florets are a hearty vegetable, we suggest cutting the broccoli into bite-sized pieces and let them sit in dressing for an hour or overnight. Toss the salad before serving.
We used pecorino romano, but cheddar cheese would work, too.