- 2 heads broccoli, cut into bite-size pieces
- 1/2 red onion, cut into slivers
- 1 (15 ounce) can dark red kidney beans, rinsed and drained
- 1 (14.5 ounce) can no-salt-added beets – drained, rinsed, and halved
- 1/3 cup raspberry jam
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1 cup pecans
- 1/4 cup crumbled goat cheese
- Mix broccoli, red onion, kidney beans, and beets in a large bowl.
- Whisk raspberry jam, vinegar, olive oil, and salt in a small bowl; pour over vegetable mixture. Toss broccoli salad with pecans and goat cheese.