Moroccan Broccoli Salad

Prep Time

20 minutes

Cooking Time



4 Generous servings



  • 6 tablespoons olive oil
  • 2-3 cloves of garlic, minced
  • 1 teaspoon curry powder
  • 2/3 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Juice of 1/2 lemon
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey (or maple syrup)
  • Salt and pepper to taste


  • 1 shallot
  • 6 cups broccoli, florets and stems (from about 1 bunch)
  • 1 bunch cilantro
  • ⅓ cup pitted, chopped dates
  • 1/2 cup roasted/salted pistachios


Make dressing:

  1. Heat oil, add garlic, curry, cinnamon and salt. Sauté about 2 minutes.
  2. Remove from heat.
  3. Whisk in lemon juice, vinegar and honey.
  4. Set aside

Make salad:

  1. Chop shallot in the food processor and then add in the broccoli and cilantro and continue processing until everything is chopped up.
  2. Put broccoli mixture into salad bowl and add dates and pistachios and toss.
  3. Drizzle with dressing and toss to coat.
  4. Taste and season with more salt and pepper if needed.
  5. Cover and chill until you’re ready to serve.


  • This salad can be made up to a full day ahead of serving.
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