Broccoli Salad with Apricots and Pecans

Broccoli salad with apricots and pecans is salty sweet, with roasted broccoli! This recipe is quick and easy to make, has only 5 ingredients, and is great as a potluck side dish.

At the end of a work day, the best kind of recipe is the one that makes itself. Second to that though, it’s the one with the fewest ingredients and the and the quickest cook time. None of us makes beef wellington on Tuesday. We make burgers. And if we’re lucky enough to have lettuce (that hasn’t yet wilted) and tomato (that hasn’t yet turned to mush)–we Instagram it.

Sometimes making an involved recipe with a lengthy ingredient list is worth all the precious time it takes. But let’s face it, on weekdays, it’s quick and simple or bust. This is why my go-to dinners tend to be stir-fries, salads, grilled meats, and roasted veggies.

Broccoli Salad with Apricots and Pecans

Now, I’ve made no secret that I love roasted broccoli. Working on making that more of a secret. So when I came across this recipe for broccoli salad with apricots and pecans in my friend Phi’s fantastic new cookbook, Fast and Easy Five-Ingredient Recipes, I shut the book, and preheated my oven. (Then remembered I was out of broccoli, but you get the idea.)

Broccoli salad with apricots and pecans is salty sweet, with roasted broccoli! This recipe is quick and easy to make, has only 5 ingredients, and is great as a potluck side dish.

Phi’s broccoli salad recipe is, to put it plainly, perfect. It’s a mix of crispy, roasted broccoli, chopped dried apricots, and toasted pecans. From the salty-sweet first bite, I could tell it’ll be a forever favorite, because it’s easy enough to make on weekdays and impressive/pretty enough to bring to parties. The only ingredients: broccoli + apricots + pecans + olive oil + salt (garlic salt if you have it!)

Broccoli salad with apricots and pecans is salty sweet, with roasted broccoli! This recipe is quick and easy to make, has only 5 ingredients, and is great as a potluck side dish.

But this broccoli salad with apricots and pecans isn’t an exception, it’s exactly like all 105 recipes in Phi’s book, Fast and Easy Five-Ingredient Recipes: A Cookbook for Busy People. Each recipe requires only 5 ingredients (things like salt, pepper, and oil/cooking spray are not included in the count because chances are you have those in your kitchen)! I’m in awe of Phi and her talent here. So many of us want to cook more, but just don’t have the time, or don’t have the ingredients on hand, but this cookbook is proof that making delicious weekday meals, date night desserts, or even dishes to bring to parties doesn’t mean endless ingredients or time.

This cookbook is for all of us! I’ll be gifting it to everyone I know.
Order it on Amazon // Barnes & Noble // Indiebound // Walmart 

Broccoli salad with apricots and pecans is salty sweet, with roasted broccoli! This recipe is quick and easy to make, has only 5 ingredients, and is great as a potluck side dish.

 

Broccoli Salad with Apricots and Pecans

Makes: 4 Servings

Broccoli Salad with Apricots and Pecans

Ingredients

  • 1 bunch broccoli, chopped into florets (about 1 ½ pounds)
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon garlic salt
  • 6 dried apricots
  • 10 pecan halves, chopped

Instructions

  1. Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
  2. Place the broccoli florets on the baking sheet, drizzle the olive oil over them, and sprinkle with the salt and garlic salt. Bake for 15 minutes.
  3. Remove from the oven and add the apricots and pecan halves to the pecan halves to the baking sheet, then bake for an additional 5 minutes. Remove from the oven and serve.

Nutrition Information & Notes:

Recipe from Fast & Easy Five-Ingredient Recipes: A Cookbook for Busy People by Philia Kelnhofer

http://www.andiemitchell.com/broccoli-salad-with-apricots-and-pecans/

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18 thoughts on “Broccoli Salad with Apricots and Pecans

  1. Caroline

    No joke, I just made roasted broccoli for dinner and was happily chomping away, and your love of roasted broccoli came to mind so I decided to stop by. Too good. Will have to try this! Although I’m tempted to put some kind of dressing or sauce on it…

    Reply
  2. Phi @ The Sweetphi Blog

    Oh! My! Goodness!!!!! THANK YOU SO SO SO SOOOOOO MUCH for posting this recipe from my cookbook. Your intro made me laugh (totally instagram worthy if one has a tomato), your kind words and support made me cry, and your love of broccoli made happy (because I’m obsessed too). #AlltheEmotions as I read this. And the photography- wow, so beautiful. Thank you so much for making my day and sharing this.

    Reply
  3. Bridget

    I love roasted broccoli as well and can’t wait to try this recipe! I finished reading your book and I can relate as well as I am inspired by you!! Looking forward to reading more posts!

    Reply
  4. Stacy

    Ha! It’s Wesnesday and I made burgers. I’m not a fan of cooked broccoli (I blame the over cooked mushy stinky broccoli of my childhood) but THIS I think I would happily eat!

    Reply
  5. Pingback: 15 5-Ingredient Recipes {from my cookbook!} - Sweetphi

  6. St.L Nell

    Holy Deliciousness!. What I realized while eating this was that when you have cut out processed sweets for a while, you can really appreciate the natural sugars in whole foods like the apricots (and other fruits and veggies), and they are so much yummier in their complexity. I too love roasted broccoli (it’s my favorite way to make most veggies), and I already had the broccoli and apricots at home. I substituted in “sweet and spicy pumpkin seeds” (a bag I have had from Sam’s since Thanksgiving) for the nuts and I threw in some deli ham for protein (actual chicken would have been better I bet). Like someone above mentioned, salad also to me means “dressing”, but I decided to go with it and wasn’t sorry. In the normal world, this could also be a delicious side dish. Thanks for the recipe!

    Reply
  7. Liz

    Love your story, I read your book and was so inspired. I follow you on Instagram and FB as well. Thank you for being so open!

    The last line of the recipe:
    Remove from the oven and add the apricots and pecan halves to the pecan halves to the baking sheet, then bake for an additional 5 minutes

    Think you mean add the apricots and pecan halves to the BROCCOLI on the baking sheet? :)

    I’m going to definitely try this as I am always finding new ways to use broccoli.

    Reply

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