Best Broccoli Salad

This Best Broccoli Salad is a delicious combination of broccoli, cranberries, and smoky tamari almonds, perfect for any occasion.

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Prep Time 15

Cook Time 14

Cooling Time 5

Total Time 34

Course Salad

Cuisine American

Servings servings

Calories 250 kcal

Equipment

baking sheet
Large bowl
Whisk

Ingredients

1 pound broccoli crowns
3 tablespoons extra-virgin olive oil
3 tablespoons mayonnaise I like Sir Kensington's or vegan mayo
1.5 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup or honey
1 clove garlic minced
0.25 teaspoon sea salt more to taste
0.33 cup diced red onions
0.33 cup dried cranberries
0.5 cup almonds
0.5 cup pepitas
1 tablespoon tamari
0.5 teaspoon maple syrup
0.25 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.
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.

Notes

Chop the florets into roughly ½-inch pieces. Dice the stem into smaller ¼-inch pieces.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gSodium: 350mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 90mgCalcium: 70mgIron: 1mg

Keyword broccoli salad, Healthy Salad, salad recipes, sidedish, vegan salad, Vegetarian

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