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Vegan Broccoli Spoon Salad with Ras-El-Hanout Vinaigrette
Source: Bon Appetit, Better Vegan  Category: Vegan Salads & Dressings 
Prep Time: 15 min  Cook Time: 15 min   Total Time: 30 min  Serves 4

Vegan I Gluten Free I Refined Sugar Free I Soy Free I Grain Free

Contains nuts

About this recipe
Not only this salad is full of flavor, it combines the best possible textures in one dish: crisp broccoli; chewy, sticky dates; and crunchy toasted pistachios. If you are not familiar with ras-el-hanout, it's a Moroccan spice blend featuring aromatic, warm spices: cumin, ginger, cinnamon, coriander, cayenne pepper, allspice and cloves. If you don't have ras-el-hanout, you can use garam masala or curry powder instead. This is a great make-ahead salad, as it only gets better as it sits. Broccoli soaks up the bright, citrusy dressing resulting in an incredibly flavorful, well-rounded dish.


6 Tbsp. avocado oil

2 tsp. ras-el-hanout

1 garlic clove, finely grated

2 Tbsp. fresh lemon juice

2 Tbsp. raw unfiltered apple cider vinegar

1 Tbsp. maple syrup

Pink Himalayan salt

Freshly ground pepper

¼ cup raw pistachios

1 small shallot, finely chopped

1 medium jalapeño, finely chopped

6 cups finely chopped broccoli florets and peeled stems (from about 1 bunch)

1 cup finely chopped cilantro

⅓ cup finely chopped pitted dates


1 tsp. ground cumin

1 tsp. ground ginger

1 tsp. salt

3/4 tsp. freshly ground black pepper

1/2 tsp. ground cinnamon

1/2 tsp. ground coriander seeds

1/2 tsp. cayenne

1/2 tsp. ground allspice

1/4 tsp. ground cloves


1. Prepare the ingredients.
2. For Ras-El-Hanout: In a small bowl whisk together all ingredients until combined well. Spice blend keeps in an airtight container at cool room temperature 1 month.
3. For Salad: Line large baking sheet with paper towels. Bring about 4 quarts of water to boil in a large pot, add broccoli and blanche for 3 minutes starting the timer from the moment you put the broccoli in. Drain, spread out on paper towel-lined baking sheet and let cool. 
4. Heat oil, ras-el-hanout, and garlic in a small saucepan over medium-high until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, vinegar, and maple syrup. Season vinaigrette with salt and pepper; set aside.


5. Toast pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board and let cool; finely chop.

6. Toss pistachios, shallot, jalapeño, broccoli, cilantro, and dates in a medium bowl. Drizzle dressing over and toss to coat. Taste and season with more salt and pepper if needed.​ Serve.

When blanching broccoli, it is important not to overcook it. That is why start the timer once you put the broccoli in, not when it starts boiling. The broccoli should still be crisp after blanching, just not as hard as raw.
Salad can be made 1 day ahead. Cover and chill.
Equipment needed:
Baking sheet
Serving suggestion:
Best served on its own.
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