Broccoli Salad
A crunchy broccoli salad that pairs well with cold salmon or falafels and hummus, featuring dried cranberries for a sweet touch.
4
Servings
15
Prep (min)
14
Cook (min)
easy
Difficulty
Ingredients
-
Broccoli crowns
–
1.0
pound
-
Extra-virgin olive oil
–
3.0
tablespoons
-
Mayo
–
3.0
tablespoons
-
Apple cider vinegar
–
1.5
tablespoons
-
Dijon mustard
–
2.0
teaspoons
-
Maple syrup or honey
–
1.0
teaspoon
-
Garlic clove
–
1.0
-
Sea salt
–
0.25
teaspoon
-
Diced red onions
–
0.33
cup
-
Dried cranberries
–
0.33
cup
-
Almonds
–
0.5
cup
-
Pumpkin seeds
–
0.5
cup
-
Soy Sauce
–
1.0
tablespoon
-
Maple Syrup
–
0.5
teaspoon
-
Smoked Paprika
–
0.25
teaspoon
Instructions
-
1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
-
2
Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or coarse parts from the stem first.
-
3
In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
-
4
Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes.
-
5
Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.
Nutrition
Per serving