crunchy broccoli, carrot & red onion salad

I took a photo of this salad and only just before serving did I realize that I had forgotten to top it with toasted pecans and sprouted beans. Ooops! At least I realized this before I served it as part of our dinner. The pecans and the sprouts added bonus flavour and crunch. It was summer salad perfection in the middle of spring!

For this salad, I didn't go the raw broccoli route, but just steamed them ever-so slightly so that the crunch remained and colour popped. But the real inspiration for this was half an orange I had in the fridge. It wasn't just any orange, it was a Minneola which is slightly tarter than a regular navel and a bit more lumpy. I love them and figured that it would really help to perk up the pedestrian vegetables in my crisper. I was so right. The orange went so well with all the vegetables. A bit of a warning though, the dressing is thin and runny and doesn't have that thickness that it would if I would have added mustard or honey. But I'm okay with that and so are the vegetables since it really lets the orangeness of the dish shine. And I'm certainly okay with a bit of orange sunshine right about now.

Want more broccoli salads? Try these from my archives:
Raw vegetable salad with yogurt-feta dressing
Marinated vegetable salad

crunchy broccoli, carrot & red onion salad
1 large head of broccoli, cut into florets
1 large carrot, sliced into coins
1/2 red onion, sliced thinly
2 T toasted pecans
1/4 c sprouted beans

dressing:
1/2 of an orange, juice + zest
1/4 c olive oil
splash of rice vinegar
salt & pepper

Steam broccoli for 3 minutes until it turns bright green. Rinse under cold water until cool. Toss in bowl with carrots and onion. Shake dressing ingredients in a jar and taste. Taste & re-season, if necessary. Throw it over the salad and toss well to blend. Top with sprouts and toasted pecans.