Lighter Broccoli Salad with Smoky Nuts for Guilt-Free Crunch
This lighter broccoli salad features fresh ingredients and smoky nuts, making it a guilt-free option for any occasion.
Equipment
- Oven
- Mixing bowl
- Baking sheet
- Parchment paper
Ingredients
For the Salad
- 4 cups Broccoli Crowns cut into ½-inch florets
- 1 cup Diced Red Onions
- 1 cup Dried Cranberries
For the Dressing
- 1/2 cup Extra-Virgin Olive Oil or another light oil
- 1/4 cup Mayonnaise use vegan mayo for dairy-free
- 3 tablespoons Apple Cider Vinegar
- 1 tablespoon Dijon Mustard optional
- 1 tablespoon Maple Syrup (or Honey) use honey for non-vegan
- 2 cloves Garlic minced
- 1/2 teaspoon Sea Salt to taste
For the Smoky Nuts
- 1/2 cup Almonds
- 1/2 cup Pepitas
- 2 tablespoons Tamari or gluten-free tamari
- 1 teaspoon Smoked Paprika optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Chop the broccoli crowns into ½-inch florets and dice the stems into ¼-inch pieces.
- In a large mixing bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup or honey, minced garlic, and sea salt until smooth.
- Gently add the chopped broccoli, diced red onion, and dried cranberries to the dressing, and toss everything together until coated.
- In a separate bowl, mix almonds and pepitas with tamari and smoked paprika, then spread it on the baking sheet and bake for 10 to 14 minutes.
- Once the nuts have cooled, toss them into the salad, reserving some for garnish.
Notes
Allow the salad to chill for a few hours or overnight to enhance the flavors.