Broccoli Salad
User Reviews
5
Broccoli Salad
Description
The Broccoli Salad balances fresh, crunchy broccoli pieces coated in a tangy, creamy dressing with mayo, olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, and salt. Red onion adds a mild pungency, and dried cranberries contribute a sweet-tart element. Toasted almonds and pepitas are coated with tamari, maple syrup, and smoked paprika then baked until golden and crispified, enhancing the salad with a smoky crunch.
Preparing broccoli florets to about half-inch pieces, and dicing stems smaller, ensures consistent texture and bite. The salad mixes sweet, savory, smoky, and acidic flavors with textural contrasts between crisp veggies, chewy fruit, and crunchy nuts.
The salad serves well as a refreshing side in warm-weather meals or picnics. The toasted nuts can be reserved to garnish and maintain crunchiness. This recipe encourages chopping stems finely to avoid tough bits.
Ingredients
- 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 minced, clove
- ¼ teaspoon salt more to taste, sea salt
- ⅓ cup red onion diced
- ⅓ cup dried cranberries
Smoky tamari almonds
- ½ cup almonds
- ½ cup Pepitas
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ 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. Peel any woody or course parts from the stem first.
- 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
- Cut broccoli florets into roughly ½-inch pieces and stems into smaller ¼-inch dice for even texture.
- Add toasted tamari almonds and pepitas to the salad, reserving some for garnish to retain crispness.
User Reviews
Overall Rating
5
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