Description
A refreshing and customizable broccoli salad bursting with flavors and colors, perfect for any occasion.
Ingredients
Scale
- 1 pound broccoli crowns
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove (minced)
- ¼ teaspoon sea salt
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
- ½ cup almonds
- ½ cup pepitas
- 1 tablespoon tamari
- ¼ teaspoon smoked paprika
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Chop the broccoli crowns into ½-inch pieces.
- Prepare the dressing by whisking together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and sea salt.
- Mix the salad by adding chopped broccoli, red onions, and cranberries to the dressing and tossing until well coated.
- Toast the almonds and pepitas on the prepared baking sheet with tamari, maple syrup, and smoked paprika for 10-14 minutes.
- Combine the toasted nuts with the salad, reserving some for topping, and serve immediately.
Notes
Let the salad sit in the refrigerator for 30 minutes before serving for the best flavor. This salad can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg