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Broccoli & Berry Salad

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Prep time: 20 minutes

Servings: 6


  • ⅓ cup canola oil
  • ¼ cup red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • 4 cups fresh broccoli florets (about 2 bunches)
  • 1¼ cups fresh blueberries
  • 1 cup quartered fresh strawberries
  • 1 medium carrot, shaved into ribbons
  • ½ cup slivered almonds, toasted
  • ¼ cup chopped red onion
  • ¼ cup chopped fresh mint leaves


In a small bowl, whisk together oil, vinegar, honey, lemon juice, salt, garlic powder, and pepper.

In a large bowl, place broccoli, blueberries, strawberries, carrot, almonds, and onion. Add dressing and mint, gently tossing to combine. Cover and refrigerate for 1 hour before serving.

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