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

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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