Ingredients
Scale
- ½ cup golden raisins
- 2 teaspoons water
- 1 teaspoon butter
- â…“ cup pine nuts
- ½ teaspoon fine sea salt
- ½ cup Greek yogurt
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon grainy mustard
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 3 tablespoons whole milk
- 1 very fresh head of broccoli (12 ounces) cut into large florets, stem peeled and reserved
- 1 cup seedless green grapes, halved
- 2 ounces small watercress sprigs or pea shoots, baby arugula, baby spinach, or mâche
Instructions
- Soften the golden raisins by microwaving them with water for 1 minute, then let them cool.
- Toast the pine nuts in melted butter over medium-low heat until golden brown.
- Prepare the creamy dressing by mixing Greek yogurt, Dijon mustard, grainy mustard, honey, white wine vinegar, milk, and salt.
- Slice the broccoli and its stems into thin pieces.
- Assemble the salad by layering the sliced broccoli, halved grapes, plumped raisins, and watercress, then drizzle with dressing and top with toasted pine nuts.
Notes
Use fresh ingredients for optimal flavor.
Toast pine nuts just before serving for best crunch.
Adjust the sweetness of the dressing according to your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing, Toasting, Microwave
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 7
- Cholesterol: 5