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.