Description
This Broccoli Salad is a vibrant blend of fresh flavors and textures, making it an irresistible addition to any meal. With crunchy tamari almonds and sweet cranberries tossed in a tangy dressing, this salad is not only delicious but also visually appealing. Perfect for summer cookouts, family dinners, or potlucks, it’s a nutritious choice that caters to various dietary preferences—completely meat-free, dairy-free, and free from refined sugars. Prepare it ahead of time for maximum flavor, and enjoy the compliments that come your way!
Ingredients
Scale
- 1 pound broccoli crowns, chopped
- 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)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Toss 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, mustard, maple syrup, garlic, and salt until smooth.
- Add chopped broccoli, red onions, and cranberries to the dressing; toss to coat well. Stir in the cooled roasted nuts but reserve some for garnish.
- Adjust seasoning as needed and sprinkle reserved nuts on top before serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg