Cold Noodle Broccoli Spinach Salad is a tasty blend of ramen noodles, roasted fresh broccoli and spinach, tossed in a light vinaigrette. Full of vitamins and fiber, this flavorful dish tastes good is good for you, too!
Sometimes I just have to have salad. After indulging in too much game day food. I come back to my senses and try to lighten up and serve something healthier. You just cannot go wrong with broccoli, and spinach too!
This salad is one of my Matthew’s favorites. He wondered about the noodles at first, but after eating ramen smothered in vinaigrette, he was hooked. If you add the ginger, or use rice vinegar, it tastes like one of those delicious Asian salads from the deli.
To make life easier, I keep bags of washed fresh broccoli and spinach in the fridge. With the staples already there, throwing together something good for you is easy. This recipe only takes about 20 minutes to make if you have broccoli already cut and ready, and about 5 minutes if you already have the roasted veggies. Go ahead and throw in any leftover vegetables you have too.
TIPS FOR THE BEST BROCCOLI SPINACH SALAD
- Cut most of the stem off of the broccoli. Leave just enough to hold the floret together. Save the stems and add to Cheddar Broccoli Soup or another dish.
- Pick over the spinach, remove any leaves that have brown spot or feel soft.
- Toast the sesame seeds and almonds before adding to bring out all of their flavor. Heating releases the oils.
- Use a light vinegar like sherry, rice or white wine for the vinaigrette. Regular vinegar will overpower the vinaigrette.
- Add some shredded carrots to the mix for extra color and flavor.
- This salad is best served at room temperature or slightly chilled.
HOT TO EASILY TOAST NUTS AND SEEDS ON THE STOVE
It couldn’t be easier to toast your own nuts and seeds. Just heat a small skillet over low heat. When hot, add the seeds or nuts to the skillet and let them get warm. Stir occasionally and keep a strict eye on the pan to avoid over-toasting. DO NOT OVER-TOAST. Take it from me, I have ruined more than one batch of toasted almonds because I thought they needed “a little more time”. Once you see the nuts or seeds start to darken slightly and you just start to smell the oils, remove the pan from the stove. Immediately scrape the nuts or seeds into another dish to stop the cooking process. They will be hot from the heated oil so allow to cool before handling.
Cold Noodle Broccoli Spinach Salad
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- 4 cups broccoli florets, about 1 large head
- 2 cloves garlic, sliced
- 2 tbsp vegetable oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 6 ounces ramen noodles
- 4 cups fresh spinach leaves, loosely oacked
- 3 medium green onions, thinly sliced
- 1 tbsp each toasted sesame seeds and sliced almonds, optional
- 1/2 cup vegetable oil
- 1/2 cup sherry vinegar
- 2 tsp sriracha
- 1 tsp fresh ginger, finely grated
- 1/4 tsp brown sugar
- Preheat oven to 450 degrees F.
- Toss broccoli and sliced garlic with 2 tablespoons oil, salt and pepper on a rimmed baking sheet. Roast 20 – 25 minutes until broccoli is tender.
- In a medium saucepan, add ramen noodles and enough water to cover. Bring water to a boil, reduce heat and allow noodles to simmer for 3 minutes or until tender. Remove from heat, drain and rinse with cold water.
- In a small bowl whisk together ingredients for vinaigrette – oil, vinegar, sriracha, ginger and brown sugar.
- Transfer broccoli and garlic to a large bowl. Pour vinaigrette over broccoli and toss to coat. Add spinach and scallions, gently toss. Top with sesame seeds and almonds.
NUTRITION INFORMATION PER SERVING
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