Best Broccoli Salad
This Best Broccoli Salad is a vibrant, crunchy delight that’s as nutritious as it is delicious. Ready in just 25 minutes, it’s the ultimate side dish for busy weeknights or weekend gatherings.
Ingredients
- 1 pound broccoli crowns
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise I like Sir Kensington's or vegan mayo
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 clove garlic minced
- ¼ teaspoon sea salt more to taste
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
- ½ cup almonds
- ½ cup pepitas
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika more to taste
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
- 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.
- 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 (they’ll get crispier as they sit).
- Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.
Tried this recipe?Let us know how it was!