Overnight Broccoli Salad

Recipe from Lily Moore
Overnight Broccoli Salad
Cooking time: 15 min
Servings 6
Broccoli is known for its beneficial health effects - it is high in many nutrients. Tossed with feta cheese, nuts and honey-mustard dressing, broccoli takes on a delicious flavor, so in addition to the benefits, this salad is also extremely tasty!


  • Broccoli
    1 head
  • Feta cheese
    3,5 oz
  • Grape tomatoes
    8,8 oz
  • Cashew or pine nuts
    1,7 oz
  • Rapeseed oil
    2 fl. oz
  • Olive oil
    2 fl. oz
  • Vinegar
    2 fl. oz
  • Honey
    1 tsp
  • Mustard
    1 tsp
  • Salt
    to taste
  • Pepper
    to taste

Nutrition facts per serving

  • Calories

    296 kcal

  • Protein

    7.03 g

  • Fat

    27.33 g

  • Carbohydrates

    5.79 g


  • Wash and peel the broccoli. Then chop it into florets. Cut the feta into small cubes. Put the feta and broccoli in a deep bowl.

  • Now prepare the dressing: mix the rapeseed and olive oils, mustard, vinegar, honey, salt and pepper, pour over the broccoli and mix. Leave the broccoli overnight in the refrigerator.

  • The next day, cut the grape tomatoes in half and add them to the salad. Sprinkle with cashew or pine nuts and stir again.


  • The salad can be stored in the refrigerator for at least a day. Swelling in the dressing softens the broccoli, giving it a lovely bright green color, and doesn't give a kale-like flavor that many people don't like.

  • This salad also goes well with roasted peeled hazelnuts.

Bon Appetit!

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