Broccoli and Mandarin Orange Salad

Ingredients

• ½ mediumgrapefruit, juiced
• 1 smallshallot, finely diced
• 60 ml (¼ cup)olive oil
• 1 tbspchampagne vinegar
• 2 tsphoney
• ¼ tspsalt
• ⅛ tsppepper
• about 350 g (4 cups)broccoli, chopped into small florets
• 425 g (15 oz)no-sugar-added canned mandarin oranges, drained
• about 30 g (¼ cup)toasted pecans, chopped

Instructions

1. 1

   Whisk the dressing

   In a large bowl, whisk together the grapefruit juice, diced shallot, olive oil, champagne vinegar, honey, salt and pepper.

2. 2

   Add the salad

   Add the broccoli and drained mandarin oranges, then stir gently to avoid breaking up the orange segments. Sprinkle with the chopped pecans.

What is broccoli and mandarin orange salad?

This is a fresh, crunchy salad that pairs raw broccoli with sweet mandarin segments and a citrusy dressing. Its mix of sweet, tangy and savoury flavours makes it a bright accompaniment to a meal.

The recipe is a modern, simple combination rather than a dish tied to one particular culinary tradition. Grapefruit juice and champagne vinegar give the dressing a sharper edge, while pecans add a toasted finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 3g protein, 18g carbs, 12g fat.

The broccoli and mandarin oranges provide most of the carbohydrates, while olive oil and pecans contribute much of the fat. The salad itself has little protein, so serve it with fish, chicken, beans or another protein-rich dish to make the meal more balanced.

Build a balanced dressing

Citrus base: grapefruit juice supplies tartness and helps the dressing complement the sweet oranges. Whisk it thoroughly with the oil, vinegar and honey so the flavours are evenly distributed.

Shallot: finely dice the small shallot so it blends into the dressing instead of leaving large, pungent pieces. Season with the stated salt and pepper, then taste before combining.

Keep the florets small

Broccoli: cut the florets into small, fairly even pieces so they are easy to eat and pick up some dressing. The recipe uses the broccoli raw, so there is no cooking step.

Fold in the oranges gently

Mandarin segments: drain the tinned fruit well before adding it, which helps prevent excess liquid from diluting the dressing. Stir carefully so the segments stay intact.

Pecans: scatter the chopped toasted nuts over the top at the end. This keeps their texture distinct against the crisp broccoli and soft fruit.

Serve it with

This salad suits a simple dinner alongside fish, chicken or another main course. It can also make a fresh lunch; add a more substantial protein alongside if you want a fuller plate.

Recipe notes & tips

• Drain the mandarin oranges thoroughly before mixing them into the salad.
• Cut the broccoli into small florets for easier eating.
• Whisk the dressing until the honey is dispersed through the oil and juice.
• Fold the oranges in gently to keep the segments whole.
• Add the pecans just before serving for the best crunch.

Variations

• Add leafy greens: Fold in a handful of spinach or mixed leaves just before serving.
• Swap the nuts: Use toasted almonds in place of pecans for a different crunch.
• Use fresh mandarins: Peel and separate fresh mandarins if you do not have tinned fruit.
• Make it creamier: Replace part of the oil with plain yoghurt, adjusting the dressing to taste.
• Add protein: Serve with cooked chicken, fish or beans to make the salad more substantial.

Common mistakes to avoid

• Large broccoli pieces: They are harder to eat raw; cut the florets small and evenly.
• Wet oranges: Excess tinning liquid can thin the dressing; drain the segments well.
• Broken segments: Vigorous mixing crushes the fruit; fold it in gently.
• Uneven dressing: Oil can separate from the juice; whisk the dressing before adding the salad.
• Soft pecans: Adding them too early can reduce their crunch; sprinkle them on at the end.

How to store

Store leftovers in an airtight container in the fridge and eat within 1–2 days. The broccoli will soften over time, and the salad is best served cold rather than reheated.

Frequently asked questions