Recipe courtesy of Eric Greenspan
Broccoli Date Crunch Salad with Spicy Peanuts
Getting reviews...
- Level: Easy
- Total: 1 hr (includes sitting time)
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 597
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 15 g
- Sugar
- 59 g
- Protein
- 17 g
- Cholesterol
- 0 mg
- Sodium
- 840 mg
I spend a lot of time in Palm Springs with family, and I always love the abundance of dates in the Coachella Valley. This play on a classic date crunch salad is one of my favorite date dishes that I seek out every time I’m in the desert.
- Level: Easy
- Total: 1 hr (includes sitting time)
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 597
- Total Fat
- 28 g
- Saturated Fat
- 4 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 15 g
- Sugar
- 59 g
- Protein
- 17 g
- Cholesterol
- 0 mg
- Sodium
- 840 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Toss the peanuts in a bowl with the olive oil and dark chili powder. Place on a baking sheet and bake until toasted, 4 to 5 minutes.
- Meanwhile, in a bowl, whisk the tahini, water, honey and cider vinegar together until creamy. Season with salt.
- In a large bowl, toss the broccoli and cabbage with salt and set aside for 30 minutes. Add the dates and peanuts to the bowl. Gently toss in the dressing and place in a serving bowl.
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