Broccoli Salad with Apricots

Recipe from Lily Moore
Broccoli Salad with Apricots
Cooking time: 25 min
Servings 4
This broccoli salad is a take on the traditional broccoli salads you may have had in the past. It also combines apricots, shell pasta, hazelnut flakes and white wine vinaigrette. The broccoli gives it an extra crunch while the vinaigrette ties all of the ingredients together.


  • Broccoli
    14,1 oz
  • Conchiglie
    14,1 oz
  • Salt
    to taste
  • Pepper
    to taste
  • Hazelnut flakes
    1,8 oz
  • Pancetta, thinly sliced
    1,8 oz
  • Fresh apricots
    5 pieces
  • Greek yoghurt
    7 oz
  • White wine vinegar
    1 tbsp
  • Salad cream Miracle Whip
    1 tbsp
  • Chili flakes
    0,5 tsp

Nutrition facts per serving

  • Calories

    276 kcal

  • Protein

    19.13 g

  • Fat

    9.06 g

  • Carbohydrates

    25.44 g


  • Wash the broccoli and cut into the florets.

  • Cook the pasta in salted water until al dente. Add the broccoli florets about 5 minutes before the end of the pasta cooking time. Then drain the water and let the pasta and broccoli cool.

  • Fry the hazelnut flakes in a pan until golden brown. Set them aside. Leave the pancetta slices in the pan until they are crispy, then remove and dry with a kitchen paper.

  • Wash the apricots, remove the pits and cut into the thin slices. Mix the yoghurt with white wine vinegar, salad cream and chilli flakes, then season with salt and pepper. Cut the pancetta into large pieces.

  • In a large salad bowl, mix the pasta, broccoli florets and apricot wedges with dressing and sprinkle with pancetta pieces and fried hazelnut flakes.


  • This salad goes well with a grilled meat or as a main course with a fresh baguette.

  • If you don't like bacon, you can replace it with grated cheese.

Bon Appetit!

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