This quick salad is our new favorite way to eat broccoli—and it’s delicious hot or cold.
2 medium oranges, peeled and segmented Preheat grill to medium-high . Lightly oil grates.Toss together broccoli, bell pepper halves, vegetable oil, and soy sauce in a medium bowl. Place vegetables on grates, and grill, uncovered, until charred on all sides, 4 to 5 minutes. Remove from grill, and let cool 10 minutes.
Cut bell pepper into strips. Cut broccoli into florets; discard stems or reserve for another use. Chop florets.Whisk together rice vinegar, sesame oil, honey, miso, ginger, and garlic in a large bowl. Add broccoli, bell pepper, orange segments, raisins, and almonds; toss to combine. Serve immediately, or chill until ready to serve.
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