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Upgrade Your Salad Game with This Delicious Seasonal Broccoli-Quinoa Salad

Lately, I’ve been experimenting with side dishes that would be appropriate to include in a holiday dinner menu and I decided to play around with a broccoli salad recipe I found.

I love this recipe because it’s simple enough to make for a healthy lunch but fancy enough to serve with your holiday meal. I also love it because you can change out the ingredients with the seasons.

The Original Recipe

You can find the original recipe on one of my favorite food blogs Cookie + Kate. Kate also has a great cookbook called Love Real Food. I own this cookbook and love every recipe I've tried.

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Watch Me Make It

Seasonal Options

The options are endless, but here are a few ways to change this recipe for the seasons!




chives, parsley

fresh peas, baby greens, pistachios


basil, tarragon

diced zucchini, summer squash, sunflower seeds


parsley, thyme

apples, roasted winter squash, candied pecans


parsley, basil

dried cranberries, slivered almonds

Raw Versus Blanched Broccoli

The recipe calls for raw broccoli and that is what I prefer. However, if you don’t digest raw vegetables well, blanch the broccoli in boiling water for a quick 20 seconds, transfer it to ice water, then drain and allow it to dry before chopping it.

Shopping Links

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Santoku Knife:

Cutco cheese/tomato knife:

Veggie Peeler:

Citrus squeezer:

Salad Spinner:

salad in white bowl with another bowl and glass of wine in the background, on dining table

Pin It For Later

pinterest graphic showing close up of the broccoli quinoa salad



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