Description
This Broccoli Salad is a vibrant and nutritious dish that brings together fresh broccoli, zesty dressing, and crunchy toppings for an unforgettable flavor experience. Perfect for potlucks, barbecues, or weeknight dinners, this salad is not only colorful but also free from meat, dairy, and refined sugar, catering to a range of dietary preferences. With its delightful mix of tangy flavors and satisfying textures, it’s a must-try recipe that everyone will love.
Ingredients
Scale
- 1 pound broccoli crowns (chopped into florets and diced stems)
- 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
- ½ cup almonds
- ½ cup pepitas (pumpkin seeds)
- Fresh parsley for garnish
Instructions
- Preheat 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 on the baking sheet and bake for 10-14 minutes until golden. Let cool.
- In a large mixing bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup or honey, minced garlic, and sea salt until smooth.
- Add chopped broccoli crowns, diced red onions, and dried cranberries to the dressing. Toss until well combined. Fold in roasted nuts while reserving some for garnish.
- Adjust seasoning if needed before serving. Top with reserved nuts and enjoy!
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 231
- Sugar: 7g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg