Have you ever come across purple sprouting broccoli? When you do find it, make sure to make this sprouting purple broccoli with walnuts and beet salad!


saladmenu sprouting broccoli with beets salad


Where do to buy sprouting broccoli

You can order this broccoli online from many locations or look around at natural grocery stores. Now about this broccoli: purple sprouting broccoli is in peak season around the wintertime. It contains phytochemical sulforaphane which helps prevent cancer and fight diseases such as heart disease, diabetes, and osteoporosis. This broccoli, as well as the beets, pack in few calories and contain many healthy antioxidants. The walnuts look like they are a brain shape, and guess what! Walnuts are for keeping your brain bright and healthy! These nuts have vitamin E, Omega and 3 fatty acids that have shown signs of boosting memory and improving cognitive function. Enjoy this unique salad!

How to use purple sprouting broccoli

Sprouting broccoli can be eaten raw or cooked, just like the regular green kind of broccoli. Purple sprouting is the cousin of a regular broccoli. The look of it reminds me of broccolini, with its long thin stems and florets. The taste is not as cabbagey as regular broccoli and some may find it more flavorful. And just like any other broccoli, purple sprouting broccoli can be used in a salad. For a nutritional salad combine beets, walnuts, olive oil, lemon juice with sprouting broccoli and salt and pepper to taste.

Purple Sprouting Broccoli with Beets and Walnuts

Servings: 2
Calories: 155
Author: saladmenu.com


  • 1 small beet
  • 1 bush of purple sprouting broccoli
  • 1/4 cup walnuts
  • 2 Tablespoons extra virgin olive oil
  • 1/2 teaspoon lemon juice
  • salt
  • pepper


  • Boil 1 small beet in water for 30 minutes. After it cools down peel and slice.
  • Boil or steam 1 bush of purple sprouting broccoli for 10 minutes; combine with sliced beets.
  • Chop 1/4 cup of walnuts, mix in with broccoli and sliced beet.
  • Whisk together 2 Tablespoons extra virgin olive oil, 1/2 teaspoon lemon juice, and a pinch of salt and pepper (or to taste). Drizzle on top of the salad.


Calories: 155kcal | Protein: 1g | Fat: 158g | Saturated Fat: 21g | Sugar: 22g

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