{"id":15058,"date":"2016-07-18T12:54:22","date_gmt":"2016-07-18T16:54:22","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=15058"},"modified":"2019-06-12T14:23:46","modified_gmt":"2019-06-12T18:23:46","slug":"broccoli-salad-with-apricots-and-pecans","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/broccoli-salad-with-apricots-and-pecans\/","title":{"rendered":"Broccoli Salad with Apricots and Pecans"},"content":{"rendered":"

\"Broccoli<\/p>\n

At the end of a work day, the best kind of recipe is the one that makes itself. Second to that though, it’s the one with the fewest ingredients and the and the quickest cook time. None of us makes beef wellington on Tuesday. We\u00a0make burgers. And if we\u2019re lucky enough to have lettuce (that hasn’t yet wilted) and tomato (that hasn’t yet turned to mush)–we Instagram it.<\/p>\n

Sometimes making an involved recipe with a lengthy\u00a0ingredient list is worth all the precious time it takes. But let’s face it, on weekdays, it’s quick and simple or bust. This is why my go-to dinners tend to be\u00a0stir-fries, salads, grilled meats, and roasted veggies.<\/p>\n

Broccoli Salad with Apricots and Pecans<\/h2>\n

Now, I\u2019ve made no secret that I love roasted broccoli. Working on making that more of a secret. So\u00a0when I came across this recipe for broccoli salad with apricots and pecans in my friend Phi\u2019s fantastic<\/em> new cookbook, Fast and Easy Five-Ingredient Recipes<\/a>, I shut the book, and preheated my oven. (Then remembered I was out of broccoli, but you get the idea.)<\/p>\n

<\/p>\n

\"Broccoli<\/p>\n

Phi\u2019s broccoli salad recipe is, to put it plainly, perfect. It\u2019s a mix of crispy, roasted broccoli, chopped dried apricots, and toasted pecans. From the salty-sweet first bite, I could tell it\u2019ll be a forever favorite, because it\u2019s easy enough to make on weekdays and impressive\/pretty enough to bring to parties. The only ingredients: broccoli + apricots + pecans + olive oil + salt (garlic salt if you have it!)<\/p>\n

\"Broccoli<\/p>\n

But this broccoli salad with apricots and pecans isn\u2019t an exception, it\u2019s exactly like all 105 recipes in Phi\u2019s book, Fast and Easy Five-Ingredient Recipes: A Cookbook for Busy People<\/a>. Each recipe requires only 5 ingredients<\/strong> (things like salt, pepper, and oil\/cooking spray are not included in the count because chances are you have those in your kitchen)! I\u2019m in awe of Phi and her talent here. So many of us want to cook more, but just don\u2019t have the time, or don\u2019t have the ingredients on hand, but this cookbook is proof that making delicious weekday meals, date night desserts, or even dishes to bring to parties doesn\u2019t mean endless ingredients or time.<\/p>\n

This cookbook is for all of us! I’ll be gifting it to everyone I know.
\nOrder it on Amazon<\/a> \/\/ Barnes & Noble<\/a> \/\/ Indiebound<\/a> \/\/ Walmart<\/a>\u00a0<\/strong><\/p>\n

\"Broccoli<\/p>\n

 <\/p>\n

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\"Broccoli<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Broccoli Salad with Apricots and Pecans<\/h2>\n
<\/div>\n
This broccoli salad is a mix of crispy, roasted broccoli, chopped dried apricots, and toasted pecans. From the salty-sweet first bite, I could tell it\u2019ll be a forever favorite.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
rest<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Salad<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>apricot salad, broccoli salad, pecan salad, roasted broccoli recipe<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> Servings<\/span><\/span><\/div>\n
Calories: <\/span>121<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 1<\/span> bunch broccoli<\/span> chopped into florets (about 1 \u00bd pounds)<\/span><\/li>
  • 2<\/span> tablespoons<\/span> extra-virgin olive oil<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> salt<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> garlic salt<\/span><\/li>
  • 6<\/span> dried apricots<\/span><\/li>
  • 10<\/span> pecan halves<\/span> chopped<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.<\/div><\/li>
    • Place the broccoli florets on the baking sheet, drizzle the olive oil over them, and sprinkle with the salt and garlic salt. Bake for 15 minutes.<\/div><\/li>
    • Remove from the oven and add the apricots and pecan halves to the pecan halves to the baking sheet, then bake for an additional 5 minutes. Remove from the oven and serve.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
      Recipe from Fast & Easy Five-Ingredient Recipes: A Cookbook for Busy People by Philia Kelnhofer<\/span><\/div><\/div>\n

      Nutrition<\/h3>
      Calories: <\/span>121<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>10<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>1<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>9<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sodium: <\/span>300<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>231<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>7<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>590<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>22.3<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>18<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>0.6<\/span>mg<\/span><\/span><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      At the end of a work day, the best kind of recipe is the one that makes itself. Second to …<\/p>\n","protected":false},"author":3,"featured_media":15145,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1059],"tags":[98,673],"class_list":["post-15058","post","type-post","status-publish","has-post-thumbnail","hentry","category-salads","tag-broccoli","tag-side-dish"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15058","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/comments?post=15058"}],"version-history":[{"count":0,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/posts\/15058\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media\/15145"}],"wp:attachment":[{"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/media?parent=15058"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/categories?post=15058"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.andiemitchell.com\/wp-json\/wp\/v2\/tags?post=15058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}