Broccoli Salad
A tangy, refreshing Broccoli Salad that's a lighter version of the classic recipe, perfect for cookouts.
Equipment
- oven
- baking sheet
- large bowl
- whisk
Ingredients
Broccoli Salad
- 1 pound broccoli crowns
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise I like Sir Kensington's or vegan mayo
- 1.5 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 clove garlic minced
- 0.25 teaspoon sea salt more to taste
- 0.33 cup diced red onions
- 0.33 cup dried cranberries
Smoky Tamari Almonds
- 0.5 cup almonds
- 0.5 cup pepitas
- 1 tablespoon tamari
- 0.5 teaspoon maple syrup
- 0.25 teaspoon smoked paprika more to taste
Instructions
Preparation
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Chop the broccoli florets into ½-inch pieces and dice any remaining stems into ¼-inch pieces. Peel any woody or coarse parts from the stem first.
- In 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.
- Place the almonds and pepitas on the baking sheet, toss with tamari, maple syrup, and smoked paprika, and spread into a thin layer. Bake for 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes.
- Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.
Notes
Chop the florets into roughly ½-inch pieces. Dice the stem into smaller ¼-inch pieces.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 100mgCalcium: 60mgIron: 2mg
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