Light and Tangy Broccoli Salad You’ll Crave All Summer
This refreshing broccoli salad is a vibrant medley of flavors, perfect for summer gatherings and packed with nutritious ingredients.
Equipment
- Oven
- Mixing bowl
- Baking sheet
- Parchment paper
Ingredients
For the Salad
- 4 cups broccoli, chopped into florets
- 1 medium red onion, finely diced
- 1 cup dried cranberries
For the Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup mayonnaise or vegan mayo
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 clove garlic, minced
- to taste sea salt
For the Smoky Nuts
- 1/2 cup almonds or walnuts/pecans
- 1/2 cup pepitas or sunflower seeds
- 2 tablespoons tamari
- 1 teaspoon smoked paprika
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Chop broccoli into ½-inch florets and finely dice the tender stems.
- In a large mixing bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and sea salt until creamy.
- Add the chopped broccoli, diced red onion, and dried cranberries to the bowl and toss gently.
- On the prepared baking sheet, mix almonds and pepitas with tamari, maple syrup, and smoked paprika. Bake for 10-14 minutes until golden brown.
- Let the nuts cool for about 5 minutes, then fold them into the salad, reserving some for garnish.
- Season the salad to taste before serving and garnish with fresh herbs if desired.
Notes
Store leftovers in an airtight container for up to 3 days. Best enjoyed fresh, and flavors improve when left overnight in the fridge.