Broccoli Salad
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
4.99 out of 5 stars
(408)
Ingredients
4-6 servings
- 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 garlic clove, 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
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Preparation
Step 1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2
Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or coarse parts from the stem first.
Step 3
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.
Step 4
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).
Step 5
Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.
Step 6
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Chef's notes
Chop the florets into roughly ½-inch pieces. Dice the stem into smaller ¼-inch pieces.
If you can't find pepitas, sunflower seeds work here too!
