Crisp, cool, and impossibly vibrant—this Broccoli Salad is like the Mediterranean breeze in a Southern backyard. It’s got that perfect bite: raw broccoli florets tossed with creamy dressing, sweet-tangy notes, and just enough crunch to keep you coming back.
Inspired by a picnic in Italy’s countryside and a pit stop at an Alabama diner, this dish unites old-school charm with global appeal. Serve it chilled alongside Baked Ziti or Pumpkin Alfredo Pasta for a trio that balances comfort with flair.
Chef tip? Blanch your broccoli briefly, then shock it in ice water—this keeps that gorgeous green and softens the chew just right. It’s hearty enough to hold up on the potluck table but elegant enough for a bistro-style lunch.
Flavor Bomb Alert!
- And the flavor? It’s cool, crunchy, creamy, and just sweet enough to make your fork pause mid-air.
- I first made this salad after a trip through Tuscany, where even their “salads” had a rustic, indulgent twist—turns out, broccoli can feel gourmet.
- It became a lunchbox staple when I realized how well it held up through the week—no soggy greens here!
- I swapped raisins for chopped dried apricots once, and the tangy-sweet contrast totally clicked with my Southern-loving tastebuds.
- It weirdly helped with weight management—low-carb but so satisfying, I didn’t feel like I was “eating healthy.”
Broccoli Salad Recipe
This vibrant broccoli salad combines tender-crisp florets, sweet cranberries, and smoky roasted nuts in a tangy maple-mustard dressing. It's crunchy, savory, and slightly sweet—perfect as a light lunch or colorful side dish. A crowd-pleaser with layers of texture and flavor in every bite.
Equipment
- OvenBaking sheet
- Parchment paper
- Cutting board
- Chef’s knife
- Large mixing bowl
- Whisk
Ingredients
- ½ cup pepitas
- ¼ tsp smoked paprika, more to taste
- ½ cup almonds
- ½ tsp maple syrup
- 1 tbsp tamari
- Smoky tamari almonds
- 3 tbsp extra-virgin olive oil
- ⅓ cup dried cranberries
- 1 lb broccoli crowns
- ¼ tsp sea salt, more to taste
- 3 tbsp mayonnaise
- 2 tsp Dijon mustard
- ⅓ cup diced red onions
- 1 garlic clove, minced
- 1 tsp maple syrup or honey
- 1½ tbsp apple cider vinegar
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Chop the broccoli florets into ½-inch pieces and dice the stems into ¼-inch pieces, peeling any tough or woody parts first.
- In a large bowl, whisk together olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt until smooth.
- Add the chopped broccoli, red onions, and dried cranberries, and toss until evenly coated in the dressing.
- On the prepared baking sheet, combine almonds and pepitas with tamari, maple syrup, and smoked paprika, then spread them out into a thin layer.
- Roast for 10 to 14 minutes or until golden and fragrant.
- Let the nuts cool for 5 minutes—they’ll crisp up as they rest.
- Finally, toss most of the almond mixture into the salad and save a few for a crunchy garnish before serving.
Notes
- To mellow the onion’s sharpness, soak slices in cold water for 10 minutes before adding to the salad.
- For extra protein, toss in a handful of cooked quinoa or chickpeas.
| Nutrition | Value |
| Calories | 250kcal |
| Carbohydrates | 14g |
| Fibre | 3g |
| Fat | 30g |
| Protein | 5g |
