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–+ servings
white glass bowl with beetroot broccoli salad topped with orange zest, almonds, and feta.
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5 from 1 vote

Orange Ginger Beetroot Broccoli Salad

Broccoli Beet Salad is mixed with a vibrant, zesty Orange Ginger Vinaigrette, creating a fresh and flavorful side dish that comes together in under 30 minutes. It's ideal for summer potlucks or as a healthy addition to holiday meals!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 4 Servings
Calories: 202kcal
Author: Kate

Ingredients

For The Salad

  • 3 cups broccoli florets
  • 1 ½ tablespoons olive oil
  • salt and pepper to taste
  • 1 cup pickled beets quartered
  • 2 tablespoons red onion
  • 1 cup chopped kale

Orange Ginger Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons orange juice
  • 3 teaspoons maple syrup
  • 1 inch ginger minced
  • 1 clove garlic minced
  • 1 teaspoon orange zest

Garnish

  • Orange zest
  • Feta
  • Sliced almonds

Instructions

  • Preheat oven to 350 and line a baking sheet with foil for easy clean up.
  • In a large mixing bowl add broccoli, olive oil, and salt and pepper to taste.
  • Place the broccoli on the prepared baking sheet in an even layer. Bake in a preheated oven for 10 minutes. The broccoli will be bright green and a little crisp. After the broccoli is done cooking allow to cool for a few minutes.
  • While the broccoli is cooking prepare the orange ginger dressing by combining all ingredients in a small bowl and whisking until well combined.
  • Add beets, red onion, kale, and broccoli to a large mixing bowl. Stir in the orange ginger dressing until well combined.
  • Garnish with orange zest, feta, and sliced almonds. Serve immediately or refrigerate for later.

Notes

Keep the dressing and garnishes separate from the beet broccoli salad until you're ready to serve. This will keep the salad from wilting and your garnishes will stay fresh. It'll also keep the feta from turning pink from the beets.
Don't overcook the broccoli. It is easy to do. You want it to be bright green not dull and have a crisp bite while still fork tender.
Storage: Keep the salad in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate until you're ready to serve for the freshest results.

Nutrition

Calories: 202kcal | Carbohydrates: 13g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 110mg | Potassium: 350mg | Fiber: 3g | Sugar: 8g | Vitamin A: 979IU | Vitamin C: 73mg | Calcium: 63mg | Iron: 2mg