Broccoli and Asparagus Walnut Salad

broccoli asparagus walnut salad

Have you ever wanted a nice light salad but with just broccoli and asparagus as the main ingredient? This Broccoli and Asparagus Walnut Salad is just that. It is actually pretty versatile as you can add whatever other ingredients you want.

My Broccoli and Asparagus Walnut Salad is easy and comes together in just 8 minutes. I never thought I would like this kind of salad but the crispness of the asparagus and broccoli, paired with cranberries, cherries, and walnuts, is delicious. And the dressing topped it off perfectly.

broccoli asparagus walnut salad

When summer finally arrived I really wanted something different but quick to make. I know people love raw broccoli with dips and I just happened to have leftovers from the previous recipe. This dish would be great to take to parties or other gatherings. I actually added pecans first but liked the way the walnuts added to it instead.

I also used greed grapes at first but decided it was too much green so I added red grapes instead of green. You can also use the concord grapes as well. I have prepared this an hour before some guests came and just placed it in the refrigerator to chill with the dressing.

Speaking of dressing, you can pair this with my Champagne Pear Vinaigrette or the Lemon Mango Vinaigrette. Either would be perfect because they are both light with a fresh taste.

Seriously this is so easy and just perfect for any warm sunny day. All you have to do is wash and cut 2 medium heads of broccoli into small florets, placing them in a bowl. Then wash the asparagus, cutting it into 3/4″ – 1″ pieces and add to the broccoli.

Using 3 scallions, slice them thin and add. Add your grapes and shredded then mix well. Add the broken walnuts (break whole walnuts in half only), pecans, and the rest of the ingredients to the bowl. Mix again to make sure everything is combined.

Next, make the dressing. You can make either the Champagne Pear or the Lemon Mango Vinaigrette. Either would be perfect. These two don’t alter the taste of the other ingredients. Whichever recipe you pick, double it. If you feel it’s going to be consumed immediately, go ahead and pour the dressing. On the other hand, if you feel its not, you may want to have the dressing on the side. This way everyone can pour it themselves. Now you’re ready to serve it and watch everyone enjoy this great salad.

broccoli asparagus walnut salad

Broccoli and Asparagus Walnut Salad

Yield: 6
Prep Time: 8 minutes
Total Time: 8 minutes

A super easy and light salad that everyone will enjoy. Perfect to take to gatherings.


  • 2 medium heads broccoli
  • 1 bunch asparagus
  • 3 scallions, sliced thin
  • 3 1/2 Cups red grapes (or combination of red and greed)
  • 3/4 Cup whole walnuts, broken in half
  • 1/2 Cup pecans
  • 1/2 Cup dried cranberries
  • 1/2 Cup dried cherries
  • 1/4 + Cup shredded carrots


  1. Wash and cut the broccoli into small florets, place in a large bowl
  2. Wash the asparagus, cutting into 3/4"-1" pieces, add
  3. Slice the scallions thin, add to the bowl
  4. Add grapes and shredded carrots, mix together
  5. Add the walnuts, pecans, and the rest of the ingredients to the bowl, mixing until well combined.
  6. Prepare the recipe for either the Champagne Pear Vinaigrette or the Lemon Mango Vinaigrette. Double the recipe.
  7. Pour over the salad, mixing well until all of the dressing is mixed in.
  8. Serve and enjoy!


This stores well in an air-tight container for up to 2-3 days without the dressing.

Did you make this recipe? We'd love to hear from you!

Please leave a comment on the blog or share a photo on Instagram

Michele Wallace

Entrepreneur and author of A Plant-Based Michele has also earned her Plant-Based Nutrition Certification from eCornell University. The book is an easy and complete guide for those wanting to get healthy and offers step-by-step instructions, including over 85 delicious and healthy recipes.
A Plant-Based Revolution is dedicated to whole food plant-based nutrition.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe