Charred Broccolini Salad: Something Green Bursting With Fall Flavors

Need something green for your Thanksgiving plate, and a little zippy to round out all that richness. I think I’ve got an answer in this broccolini salad that goes beyond green beans. I’m always looking for a more exciting way to get green stuff on the table. Roasting is always a good start – caramelization revolutionizes vegetables. Adding a flavorful sauce, a little cheese, something crunchy – this is a formula for veggie success and this salad is all over that.

This broccolini salad is warm and inviting. Caramelizing the broccolini brings out its natural sweetness and makes it crisp. Maple gives it seasonal sweetness. Sherry vinegar, shallots, and mustard give the broccolini salad that much needed zip. Manchego and pumpkin seeds round it out with sweet earthiness and crunch. This dish couldn’t be simpler. I like it served hot or room temperature. It works as leftovers (just pull it from the fridge and let it come to room temp. This broccolini salad is inspired by a recipe for squash and kale salad, and one for charred broccoli salad over at serious eats. .

Could you make substitutes – absolutely.

For the broccolini, broccoli or even cauliflower or broccoli rabe could all work. Even kale could be delicious.

For the vinegar – red or white wine vinegar or even apple cider vinegar or lemon juice in a pinch.

For the maple syrup – honey is a straightforward alternative, but maple sugar or just about anything could work.

For the blender – you can dice the shallot and whisk everything together.

This broccolini salad is sure to impress on Thanksgiving or any other day. Give it a try.