Broccoli Date Crunch Salad with Spicy Peanuts
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 597
- Total Fat
- 28
- Saturated Fat
- 4
- Carbohydrates
- 83
- Dietary Fiber
- 15
- Sugar
- 59
- Protein
- 17
- Cholesterol
- 0
- Sodium
- 840
- Total: 1 hr (includes sitting time)
- Active: 25 min
Ingredients
1 cup Spanish peanuts
1 ounce olive oil
1 teaspoon dark chili powder
1/2 cup tahini
1/4 cup warm water
1 ounce honey
1 ounce cider vinegar
Kosher salt
2 heads broccoli (including stems), roughly chopped
1 cup thinly sliced red cabbage
2 cups pitted Medjool dates, slivered
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.