Broccoli Salad
This lightened-up broccoli salad is a fresh and flavorful twist on the classic. Made with a tangy dressing, crunchy smoky tamari almonds, and sweet dried cranberries, it's the perfect cookout side dish—with no meat, dairy, or refined sugar!
Calories: 280kcal
Ingredients
Salad:
- 1 pound broccoli crowns chopped into ½-inch florets and ¼-inch diced stems
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
Dressing:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise regular or vegan
- 1 ½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove minced
- ¼ teaspoon sea salt more to taste
- Smoky Tamari Almonds:
- ½ cup almonds
- ½ cup pepitas pumpkin seeds
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika more to taste
Instructions
Prepare the crunchy topping
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Toss the almonds and pepitas with tamari, maple syrup, and smoked paprika.
- Spread in a single layer on the baking sheet and bake for 10-14 minutes, or until golden brown.
- Let cool for 5 minutes (they will crisp up as they cool).
Make the dressing
- In a large bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, mustard, maple syrup, garlic, and salt.
Assemble the salad
- Add the chopped broccoli, red onions, and dried cranberries to the bowl and toss to coat.
- Mix in the roasted almonds and pepitas, reserving a few for garnish.
Serve
- Taste and adjust seasoning as needed.
- Sprinkle the reserved nuts and seeds on top and enjoy!
Notes
Make ahead: This salad can be made a few hours in advance for the best flavor.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Substitutions: Swap pepitas for sunflower seeds or add extra veggies like shredded carrots.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Substitutions: Swap pepitas for sunflower seeds or add extra veggies like shredded carrots.