VG Vegetarian

Broccoli Pistachio Zoodle Salad

You’ll love this quick and easy Broccoli Pistachio Zoodle Salad with raspberry mustard vinaigrette! So flavorful and full of fun textures!

Prep: 10Cook: 5Total: 15
Servings: 2 1x


  • 1 head broccoli, cut in thin florets
  • 2 tablespoons coconut oil
  • 1 zucchini, spiralized with the smallest blade, or cut in chunks
  • 1/4 cup pistachios
  • 1/2 cup feta crumbles
  • 1 tablespoons whole grain mustard
  • 1 teaspoon raspberry wine vinegar
  • 1 tablespoon agave nectar (honey or maple syrup works)


  1. Sauté the broccoli in coconut oil over medium-high, stirring often. It took about 5 minutes for the broccoli to brown and crisp up.
  2. Place zoodles (or cut zucchini), broccoli, pistachios, and feta in a large bowl.
  3. In a small bow, mix whole grain mustard, raspberry wine vinegar, and agave nectar.
  4. Pour the dressing over the salad. Use salad utensils to mix.

Nutrition Info:

  • Serving Size: 2
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