Description
This Broccoli Salad is a refreshing and wholesome dish that will elevate any meal. Bright green broccoli florets are tossed with a tangy dressing, crunchy smoky tamari almonds, and sweet dried cranberries, creating a delightful combination of flavors and textures. Perfect for cookouts, picnics, or family gatherings, this salad is not only satisfying but also free from meat, dairy, and refined sugars. It’s an easy-to-make option that everyone can enjoy!
Ingredients
Scale
- 1 pound broccoli crowns
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise (regular or vegan)
- 1 ½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- ¼ teaspoon sea salt (more to taste)
- ½ cup almonds
- ½ cup pepitas (pumpkin seeds)
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika (more to taste)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Toss the almonds and pepitas with tamari, maple syrup, and smoked paprika. Spread them on the baking sheet and bake for 10-14 minutes until golden brown. Let cool.
- In a large bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup or honey, minced garlic, and sea salt.
- Add chopped broccoli, red onions, and cranberries to the dressing; toss gently to coat. Mix in half of the roasted nuts while reserving some for garnish.
- Adjust seasoning if necessary before serving; top with reserved nuts.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 6g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg