I love making this fresh broccoli salad when I want something crisp, colorful, and full of texture. The combination of crunchy broccoli, sweet dried cranberries, sharp red onion, and creamy tangy dressing creates a balanced flavor in every bite. The smoky toasted almonds and pepitas bring a warm crunch that makes this salad feel extra special while still being simple enough for everyday meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound broccoli crowns, finely chopped
⅓ cup diced red onion
⅓ cup dried cranberries
3 tablespoons extra-virgin olive oil
3 tablespoons mayonnaise
1½ tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 garlic clove, minced
¼ teaspoon sea salt
½ cup almonds
½ cup pepitas
1 tablespoon tamari
½ teaspoon maple syrup
¼ teaspoon smoked paprika
Directions
I preheat the oven to 350°F and line a baking sheet with parchment paper.
I chop the broccoli into small bite-sized pieces, including the tender stems for extra crunch and texture.
In a large bowl, I whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, honey, garlic, and sea salt until smooth.
I add the broccoli, red onion, and dried cranberries to the bowl and toss everything until evenly coated in the dressing.
I spread the almonds and pepitas onto the prepared baking sheet and toss them with tamari, maple syrup, and smoked paprika.
Then I bake the nut and seed mixture for 10 to 14 minutes until lightly toasted, then let it cool for about 5 minutes.
I stir most of the smoky almond mixture into the salad and sprinkle the remaining crunch on top before serving.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 285 kcal per serving
Variations
I sometimes swap the dried cranberries for chopped raisins or dried cherries for a slightly different sweetness. When I want extra protein, I like adding chickpeas or grilled chicken. For a dairy-free twist with extra creaminess, I occasionally mix in diced avocado right before serving. I also enjoy using sunflower seeds instead of pepitas when I want a different crunchy texture.
Storage/Reheating
I store this broccoli salad in an airtight container in the refrigerator for up to 3 days. The flavors become even better after chilling for a few hours. I prefer serving it cold straight from the refrigerator, so reheating is not necessary. If I want the crunchy topping to stay crisp, I keep the toasted almonds and pepitas separate until serving.
FAQs
Can I make this broccoli salad ahead of time?
I often prepare this salad several hours ahead because the broccoli absorbs the dressing nicely while staying crisp.
Do I need to cook the broccoli first?
I use raw broccoli in this recipe because it gives the salad its fresh crunch and hearty texture.
Can I make this salad vegan?
I can easily make it vegan by replacing the mayonnaise with vegan mayo and swapping the honey for maple syrup.
What can I serve with broccoli salad?
I like serving this salad with grilled vegetables, sandwiches, burgers, or roasted chicken for a complete meal.
How do I keep the almonds and pepitas crunchy?
I keep the toasted topping separate from the salad until just before serving so it stays crisp and flavorful.
Conclusion
I love how this fresh broccoli salad combines creamy, tangy, sweet, and smoky flavors in one bowl. The crunchy almonds and pepitas make every bite satisfying, while the simple homemade dressing keeps the salad light and refreshing. Whether I serve it at a summer gathering or enjoy it as a quick lunch, this recipe always feels fresh, colorful, and delicious.
📖 Recipe:
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Fresh Broccoli Salad with Smoky Almond Crunch
- Total Time: 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This fresh broccoli salad is crisp, colorful, and packed with texture from crunchy broccoli, sweet dried cranberries, and smoky toasted almonds and pepitas. A creamy tangy dressing ties everything together for a refreshing and satisfying side dish or light meal.
Ingredients
1 pound broccoli crowns, finely chopped
⅓ cup diced red onion
⅓ cup dried cranberries
3 tablespoons extra-virgin olive oil
3 tablespoons mayonnaise
1½ tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 garlic clove, minced
¼ teaspoon sea salt
½ cup almonds
½ cup pepitas
1 tablespoon tamari
½ teaspoon maple syrup
¼ teaspoon smoked paprika
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Chop the broccoli into small bite-sized pieces, including the tender stems.
- In a large bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, honey, garlic, and sea salt until smooth.
- Add the broccoli, red onion, and dried cranberries to the bowl and toss until evenly coated.
- Spread the almonds and pepitas onto the prepared baking sheet and toss with tamari, maple syrup, and smoked paprika.
- Bake the nut and seed mixture for 10 to 14 minutes until lightly toasted, then cool for 5 minutes.
- Stir most of the smoky almond mixture into the salad and sprinkle the remaining topping over the salad before serving.
Notes
Swap dried cranberries with raisins or dried cherries for a different sweetness.
Add chickpeas or grilled chicken for extra protein.
Use vegan mayonnaise and maple syrup instead of honey for a vegan version.
Store the salad in an airtight container in the refrigerator for up to 3 days.
Keep the toasted almond and pepita topping separate until serving to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 9 g
- Sodium: 290 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 5 mg
