Spicy-Sweet Broccoli Crunch Salad

This Spicy-Sweet Broccoli Crunch Salad, inspired by Nisha Vora from Rainbow Plant Life and modified by Reshma Shah, MD, is a fresh, bold take on a classic, packed with vibrant textures and a balance of sweet heat, zest, and crunch. Fresh broccoli is chopped into small, bite-sized pieces and tossed with crisp celery and plenty of chopped parsley for brightness. It’s finished with roasted chickpeas and chopped roasted pistachios for an irresistible combo of crunch and nuttiness that makes the salad feel hearty and satisfying.

The real star is the warm dressing: Fresno peppers, golden raisins, and maple syrup are gently simmered to create a sweet-spicy base, with shallots added midway for depth. Once slightly cooled, the mixture is combined with minced garlic, lemon zest and juice, Dijon mustard, red pepper flakes, salt, pepper, and extra virgin olive oil. The result is a bold, tangy vinaigrette that soaks into the broccoli just enough to soften it slightly while keeping every bite crisp and full of flavor.

This salad holds up well at room temperature and tastes even better after a short rest, making it ideal for meal prep, potlucks, or packed lunches. It’s a vibrant, nutrient-packed dish that delivers big flavor and satisfying texture with every bite.