Lunch Main dish Salad Spring Vegetarian meal

Shaved Broccoli & Fennel Salad with Roasted Salt Almonds

Shaved broccoli & fennel salad with roasted salt almonds - A tasty love story

Well, well, well as briefly mentioned in earlier posts spring has set it’s fingerprint on Denmark pretty early this year. We are having warm days with 15 degrees and beautiful pale sunshine that brings out those rosy cheeks and freckles. So when all of this magic is going on my tastes buds are craving juicy fresh dishes. Salads, fresh fruit, smoothies, sweet breakfast bowls, and falafels (okay might feel misplaced to some, but recipe coming up, can’t help it).
Luckily I have quite a few favourite salads that I’ve been needing to share with you. Salads are one of those weird things that can be either amazing or incredible boring. It should be one of the dishes with most possibilities both in regards of ingredients, flavours, dressings, seasons, add-ins etc. But so many people, including myself, seem to get stuck when it comes to salad-creativity and end up making the same plain salad regardless of seasons, pantry and all those endless possibilities.

Shaved broccoli & fennel salad with roasted salt almonds - A tasty love story

That is why whenever I get an idea for a new salad I write it down and keep it close. It can be ideas for topping, add-ins, a new kind of veggie, a new way to slice and prepare veggies, an amazing dressing or a spectacular flavour combination. My inspiration from this recipe was found in a salad I tasted at a spring party last year. During the party I grabbed my iPhone and wrote a note on how I would interpret the salad. I have actually been meaning to remake it for an entire year now, but it was not until yesterday that I finally did and I must say it was actually even better than how I remembered the original version.
In my world there is a few success criteria for how a salad comes close to perfection. 1# Include seasonal and tasty vegetables 2# Add roasted nuts or seeds or even roasted vegetables, as e.g. beets or sweet potato  3# Use a dressing that is filled with flavours that can lift and compliment the flavours of the vegetables and other ingredients 4# Bring in a sweet element as sliced apples, dried fruit or a honey vinaigrette and 5# a salty element as cheese, crispy panchetta or salt almonds In summary remember the 5 flavours (salt, sweet, bitter, sour and umami) and pair textures – crispy, roasted, creamy and even chewy.
Happy salad making and enjoy the forthcoming spring.

Shaved broccoli & fennel salad with roasted salt almonds - A tasty love story

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Shaved broccoli & fennel salad
Serves 6-4

1 broccoli head
1 fennel bulb
75 g dried cranberries
200 g creamy goats cheese

Quick pickled red onion
1 large red onion
4 Tbsp apple vinegar
2 Tbsp water
1 tsp runny honey
A pinch of salt

Roasted salt almonds
200 g almonds
3 Tbsp coarse sea salt
0,8 cup boiling water (200 ml)

Apple vinaigrette
0,4 cup rapeseed oil (100 ml)
0,4 cup apple vinegar (100 ml)
1-2 Tsp runny honey
A pinch of salt & fresh pepper

Start by preparing the roasted salt almonds. Dissolve the salt in the water. Add almonds, cover at let them soak for about 20 min. Preheat oven to  300 F °/150 C ° (fan). Drain almonds and place them on a baking sheet and roast them in the oven for 20 min.

While you prepare the almonds you can make the quick pickled onions as well. Slice the onion into slim wedges. Mix all the ingredients together and soak the onion slices. Set a side and give them a stir every 10 min. I think they are perfect after pickled for 30-60 min.

Make the vinaigrette by stirring al the ingredients together in a large bowl.
Use a mandolin, a food processor or a very sharp knife the shave the fennel and broccoli into paper thin slices, add them to the bowl with vinaigrette along with cranberries and pickled onions. Use your hands to mix everything together. Add the cheese and as many almonds as you prefer (I used half the portion) and gently fold it into the salad.
Serve the salad as a side dish or as a filling lunch.

Shaved broccoli & fennel salad with roasted salt almonds - A tasty love story

Comments (24)

  • Oh my word, sooo many favourite ingredients all mixed together, lovely!!

  • Looks amazing!! I could easily eat all of it by myself – call me what you will. :) I love simple salads too, but this recipe takes the cake! I love nuts and roasted veges in my salads too. This one looks so fresh and wholesome!

    • Thank you dear, I could too eat it all – so nu judging here, haha!

  • This looks amazing – what a lovely combination of different flavors and textures.

  • This salad looks so great! I love adding broccoli to salads – it stays so nice and firm and doesn’t get mushy! I love the addition of the salty almonds…especially with the goat cheese! I think I’ll make this for our picnic with my family this weekend!

    • Oh yes, all kinds of cabbage are truly divine in slads :) Hope your family will enjoy the salad!

  • Mmmm, that salad looks totally gorgeous! And we have about the exact same ideas on the perfect salad combo. Interesting that I discussed the “salad problem” with a friend earlier today – that we always make fab salads at home using seasonal ingredients etc. but when trying to find a proper and delicious salad (especially for lunch) on town you almost always end up disappointed. Why do most restaurants still use tomatoes, cucumber and iceberg lettuce all year round? It’s a mystery to me…

    Thanks for a very inspiring blog!

    • Oh yes, I have had my troubles along the way, I simply do not get how any cafe or take way restaurant can seerve a salad without texture and flavour, it is not that difficult! But cool to hear that you share my salad philosophy, hope you’ll like this combo :)

  • This looks incredible… am off to the supermarket to buy ingredients…

  • Josephine, this salad looks and sounds amazing! thank you for sharing.

  • I made this for dinner last night and everyone in the family enjoyed it! The combination of flavours, textures and colours is wonderful. I’ve been reading your blog for a little while Josephine and I love the way you share little snippets of nutritional information along with your recipes – thank you!

    • That is amazing – really lovely that it suited the whole family. And so glad that you like my little nerdy info about nutrition, means a lot :)

  • Josephine I am so happy to have come by your blog :) This salad looks fantastic and so nutritious! I didn’t know you could pickle onions so quickly! Wonderful salad recipe! Thx and will definitively try!

    • My pleasure, so glad you have come by as well! Hope you’ll like both the onions and the salad, it is in deed som of my favourites!

  • OMG, love your recipes.

    PS. I am in love with you…

  • Hello lovely Josephine!

    I absolutely adore your beautiful blog. I just thought you might want to change “rapeseed” to “grapeseed” in the ingredients, if I’m guessing correctly :)…

    I hope your day is marvelous!


    • Hi Sophia. Thank you so much :) Actually rapeseed oil is correct, it is also known as canola oil :)

  • Oh my goodness I had no idea! My bad! Learn something new every day :)

    • That is just completely okay :) It is not always easy to know all the different names of all the food products out there :)


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