Crunchy Broccoli Salad
A vibrant Broccoli Salad with a flavor-packed twist, featuring crunchy broccoli, sweet cranberries, and toasted nuts.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing and Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound broccoli crowns
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- ¼ teaspoon sea salt
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
- ½ cup almonds
- ½ cup pepitas
- 1 tablespoon tamari
- ½ teaspoon additional maple syrup
- ¼ teaspoon smoked paprika
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Chop the broccoli into ½-inch pieces and dice any remaining stems into ¼-inch pieces.
- In a large bowl, whisk together the olive oil, mayo, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and salt until smooth.
- Add the chopped broccoli, red onions, and cranberries to the dressing; toss to coat.
- On the baking sheet, spread almonds and pepitas in a single layer, toss with tamari, maple syrup, and smoked paprika, then bake for 10-14 minutes until golden.
- Cool the nuts for 5 minutes, then toss into the salad. Serve immediately.
Notes
Ensure your mayonnaise is at room temperature for easier mixing. Toasting the nuts enhances their flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Find it online: https://us.recipesfood.org/crunchy-broccoli-salad/
