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Broccoli Salad

Broccoli Salad
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This Broccoli Salad is a vibrant and nutritious dish that delivers a burst of flavor in every bite. Perfect for summer cookouts, potlucks, or as a light lunch option, it features crunchy broccoli, sweet cranberries, and smoky tamari almonds tossed in a tangy dressing. This salad is entirely meat-free, dairy-free, and refined sugar-free, making it an excellent choice for various dietary preferences. With its quick preparation time and make-ahead options, this refreshing salad is sure to become a favorite at any gathering.

Ingredients

Scale
  • 1 pound broccoli crowns
  • ⅓ cup diced red onions
  • ⅓ cup dried cranberries
  • 3 tablespoons 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

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Toss the almonds and pepitas with tamari, maple syrup, and smoked paprika; spread on the baking sheet and bake for 10-14 minutes until golden brown.
  3. In a large bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, minced garlic, and sea salt.
  4. Add chopped broccoli crowns, diced red onions, and dried cranberries to the dressing; toss gently to coat.
  5. Mix in most of the roasted nuts and seeds (reserve some for garnish) before serving.

Nutrition

Find it online: https://auntcooks.com/broccoli-salad/