Description
This Broccoli Salad is a delightful blend of crunchy textures and sweet, tangy flavors that makes it the perfect addition to any summer gathering or family meal. Featuring fresh broccoli, vibrant red onions, and plump dried cranberries, this salad is not only visually appealing but also packed with nutrients. The smoky tamari almonds add an irresistible crunch, while the creamy dressing ties everything together beautifully. Whether served as a side dish or enjoyed as a light meal on its own, this refreshing salad is sure to please everyone at the table.
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)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat your 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. Bake for 10-14 minutes until golden brown and let cool.
- In a large bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and sea salt until smooth.
- Add chopped broccoli, diced red onions, and cranberries to the dressing; toss until evenly coated.
- Mix in cooled roasted nuts and seeds before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg