Broccoli Salad

As seen on

Love & Lemons

Total Time

25 mins

Prep Time

10 mins

Cook Time

15 mins

Rating

(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

American Baking Beginner Vegetarian ...

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Preparation

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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.

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!

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Broccoli Salad

Ingredients

Preparation

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Step 2

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Step 5

Chef’s notes

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