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California Crunch Salad


  • 1 small red onion chopped
  • 1 teaspoon extra virgin olive oil
  • 3 cups broccoli cut into bite sized florets
  • 2 cups orange cauliflower cut into bite sized florets
  • 2 cups purple cauliflower cut into bite sized florets
  • 3 slices proscuitto crisped and crumbled
  • 1/2 cup golden California figs chopped
  • 1/2 cup roasted and shelled California pistachios chopped
  • 4 oz goat cheese crumbled
  • 2 tablespoons fresh chives chopped
  • 1 avocado sliced


  • 1/2 cup extra virgin olive oil
  • 2 T while balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste


  • Place diced onions on a sheet pan and toss with olive oil, salt and pepper. Place into a reheated 425 degree oven and roast for 20 minutes, or until onions are softened and brown around the edges. Remove from oven and allow to cool.
  • In a large pot of salted, boiling water, blanch the broccoli florets for 40 seconds, just until color turns a vibrant green. Remove from boiling water with a spider or slotted spoon and immediately run broccoli under cold running water. Set aside to drain.
  • Place all of the dressing ingredients in a jar with a tight fitting lid and shake to combine.
  • In a large bowl, combine the roasted onions, blanched broccoli, cauliflower, proscuitto, figs, pistachios, goat cheese and chives. Drizzle with dressing and toss to combine. The salad can be eaten immediately, served in a lettuce cup along side a couple of slices of avocado or placed in the refrigerator to marinate. It will only get better over time.