Charred Broccoli Salad with Bitter Walnut Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A smoky charred broccoli salad tossed with a tangy, bitter walnut vinaigrette that balances sharp flavors with a hint of sweetness. This mediterranean-inspired salads (vegetarian) ready in about 22 minutes pairs broccoli florets, extra virgin olive oil, walnuts, toasted and chopped into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups broccoli florets
• 3 tbsp extra virgin olive oil
• 1/3 cup walnuts, toasted and chopped
• 2 tbsp fresh lemon juice
• 2 tbsp walnut oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red chili flakes

Instructions

1. Step 1: Preheat your grill or grill pan to medium-high heat (about 400°F). Toss 4 cups broccoli florets with 2 tbsp extra virgin olive oil and sprinkle with 1/2 tsp salt. Grill the broccoli for 4-5 minutes per side until charred and tender but still crisp.
2. Step 2: In a small bowl, whisk together 2 tbsp walnut oil, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp black pepper, and 1/4 tsp red chili flakes until emulsified and slightly thickened.
3. Step 3: Transfer the grilled broccoli to a large bowl, add 1/3 cup toasted chopped walnuts, and drizzle the walnut vinaigrette over the top. Toss gently to coat and serve immediately to enjoy the contrast of smoky and bitter notes.