This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.
Recipe information
Total Time
25 minutes
Yield
4 servings
Ingredients
6
2
1
2
2
1
¼
1
1
6
1
⅓
Need to make a substitution?
Preparation
Step 1
Heat 6 Tbsp. grapeseed or other neutral oil, 2 tsp. ras-el-hanout, and 1 garlic clove, finely grated, in a small saucepan over medium-high until fragrant, about 2 minutes. Remove from heat and whisk in 2 Tbsp. fresh lemon juice, 2 Tbsp. white balsamic vinegar or white wine vinegar, and 1 Tbsp. honey. Season vinaigrette with kosher salt and freshly ground pepper; set aside.
Step 2
Toast ¼ cup raw pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board and let cool; finely chop.
Step 3
Toss pistachios, 1 small shallot, finely chopped, 1 medium jalapeño, finely chopped, 6 cups finely chopped broccoli florets and peeled stems (from about 1 bunch), 1 cup finely chopped cilantro, and ⅓ cup finely chopped pitted dates in a medium bowl. Drizzle reserved vinaigrette over and toss to coat. Taste and season with more salt and pepper if needed.
Do ahead: Salad can be made 1 day ahead. Cover and chill.