Description

This broccoli salad recipe is a tangy, refreshing, and healthier twist on the classic side dish. Featuring crisp broccoli florets tossed with a light, flavorful dressing made of olive oil, mayonnaise, apple cider vinegar, and Dijon mustard, it is sweetened with a touch of maple syrup and complemented by dried cranberries and smoky tamari-coated almonds and pepitas for a delightful crunch. Perfect for cookouts or any meal, this salad is dairy-free, lower in mayo, and free from added sugars and meats.

Ingredients

Salad

1 pound broccoli crowns
3 tablespoons extra-virgin olive oil
3 tablespoons mayonnaise (Sir Kensington's or vegan mayo recommended)
1½ 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
⅓ cup diced red onions
⅓ cup dried cranberries

Smoky Tamari Almonds and Pepitas

½ cup almonds
½ cup pepitas
1 tablespoon tamari
½ teaspoon maple syrup
¼ teaspoon smoked paprika, more to taste

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for roasting the nuts and seeds.
Prepare Broccoli: Chop the broccoli florets into ½-inch pieces and dice the stems into ¼-inch pieces, peeling any woody or coarse parts from the stems for best texture.
Make Dressing and Toss Salad: In a large bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup or honey, minced garlic, and sea salt until smooth. Add the chopped broccoli, diced red onions, and dried cranberries, then toss everything well to coat evenly.
Prepare and Roast Nuts and Seeds: Spread the almonds and pepitas on the lined baking sheet. Toss them with tamari, maple syrup, and smoked paprika until thoroughly combined. Arrange them in a thin layer and bake for 10 to 14 minutes until golden brown and toasted. Remove from oven and let cool for 5 minutes; they will crisp further as they cool.
Combine and Serve: Add most of the roasted almonds and pepitas into the salad, reserving a few to sprinkle on top for garnish. Adjust seasoning to taste, toss gently, and serve immediately for a crunchy, flavorful salad.

Notes

Peeling the broccoli stems removes any tough or woody texture, making the entire salad more tender and enjoyable.
You can substitute maple syrup with honey if not vegan.
To make this salad entirely vegan, ensure the mayonnaise used is vegan-friendly.
For extra flavor, toast the nuts and seeds carefully without burning by checking regularly during baking.
Leftover salad can be refrigerated in an airtight container for up to 2 days, but the nuts may lose their crunch over time.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Salad
Method: Baking
Cuisine: American