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Light Broccoli Salad

Course Side Dish
Cuisine American
Keyword broccoli
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

For the broccoli salad

  • 1 pound broccoli crowns
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons mayonnaise
  • 1½ 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
  • ⅓ cup red onions, diced
  • ⅓ cup dried cranberries

For the smoky roasted nuts

  • ½ cup almonds
  • ½ cup pepitas
  • 1 tablespoon tamari
  • ½ teaspoon maple syrup
  • ¼ teaspoon smoked paprika, more to taste

Preparation

  1. 1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

  2. 2. Chop the broccoli florets into half-inch pieces. Discard the rest of the stalks.

  3. 3. In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.

  4. 4. Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10-12 minutes or until golden brown. Remove from the oven and let cool — they’ll get crispier as they sit.

  5. 5. Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.