Fresh Mint & Fresno Chile Broccoli Salad

Fresno Mint & Fresco Chile Broccoli Salad

This recipe is a copycat recipe from Mod Market, a quick serve restaurant in my area. I go there for lunch meetings (otherwise I usually bring my own lunch) and get whatever they have on their seasonal menu. One day, their seasonal item was this Fresno Mint Broccoli Salad. By bite three I was already thinking about how I would recreate the recipe to share with you all! It's perfect as a hearty salad for lunch but also great as a pot luck dish or side at a dinner party. It also stays fresh in a tupperware in the fridge for a week, so you could make a huge batch and eat deliciously all week.

Fresh Mint & Fresno Chile Broccoli Salad
Fresh Mint & Fresno Chile Broccoli Salad

The base of the salad is arugula. Everything else that goes in is big on flavor: start with fresh broccoli florets, then roasted sweet potatoes, slivered almonds, pickled red onions, minced mint leaves and finally thinly sliced fresno peppers. They are all bold, but none so bold that it out shadows the rest. You get these hearty bites of broccoli and roasted sweet potato, touches of clean mint, and then sweet and bright peppers popping through. The almonds lend crunch. Every bite is slightly different, every bite is delicious.

Drizzle with any dressing you like--I have used both a White Balsamic Vinaigrette and the Bacon Vinaigrette from Trader Joe's and both were fantastic.

Fresh Mint & Fresno Chile Broccoli Salad

Fresh Mint & Fresno Chile Broccoli Salad

Published May 11, 2017 by
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With bold ingredients, this salad is sure to make any meal bright!

Serves: 6   |    Total Time: 40 minutes



Ingredients:

  • 5 cups baby arugula
  • 1/4 cup slivered almonds, toasted lightly
  • 1/2 a red onion, sliced thin and quick pickled
  • 1 cup broccoli florets cut into bite-sized pieces
  • 4 red fresno peppers, sliced thin
  • 1/4 cup fresh mint leaves, minced or cut chiffonade-style
  • 1 cup diced sweet potatoes
  • 1 teaspoon avocado oil
  • 1/8 teaspoon each salt & pepper
  • Dressing of choice (I used a white balsamic vinaigrette)

Directions:

  1. Preheat oven to 375°F. Toss cubed sweet potato in avocado oil and sprinkle with salt & pepper. Spread on a cookie sheet, and place in oven. Bake until tender through, 25-35 minutes. Remove from oven and allow to cool
  2. While the sweet potatoes cook, prep the rest of your salad: Place arugula in a large serving bowl. Top with broccoli florets, thinly sliced fresno peppers, mint, and toasted almonds. When the potatoes are cool, add them to the salad and toss everything with your dressing of choice. Serve!