Description
Broccoli Salad is a refreshing and vibrant dish that brings together crunchy textures and delightful flavors, making it an ideal choice for summer cookouts or cozy family dinners. This healthy salad features fresh broccoli, smoky tamari almonds, and sweet dried cranberries, all coated in a tangy dressing. It’s not only visually appealing but also meets various dietary preferences as it’s free from meat, dairy, and refined sugar. Perfect as a side dish or enjoyed on its own, this broccoli salad is bound to impress your guests while keeping things nutritious.
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 the oven to 350°F (175°C). 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, Dijon mustard, maple syrup, minced garlic, and sea salt.
- Add chopped broccoli, red onions, and cranberries to the bowl with dressing. Toss until coated.
- Mix in half of the roasted almonds and pepitas; reserve some for garnish before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 8g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg