Description
This Broccoli Salad is a vibrant and nutritious dish that elevates any meal with its fresh flavors and crunchy textures. Featuring crisp broccoli, sweet dried cranberries, and smoky tamari almonds, this easy-to-make salad is perfect for summer cookouts or as a light lunch option. Tossed in a tangy dressing made with olive oil and apple cider vinegar, it’s entirely meat-free, dairy-free, and refined sugar-free—making it a wholesome choice for everyone. Enjoy this delightful blend of colors and tastes that will leave you feeling satisfied and energized!
Ingredients
Scale
- 1 pound broccoli crowns
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise (vegan or regular)
- 1 ½ tablespoons apple cider vinegar
- ½ cup almonds
- ½ cup pepitas (pumpkin seeds)
- 2 teaspoons Dijon mustard
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Toss almonds and pepitas with tamari, maple syrup, and smoked paprika. Spread on the baking sheet and roast for 10-14 minutes until golden brown; let cool.
- In a large bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, garlic, and sea salt to make the dressing.
- Add chopped broccoli, red onions, and cranberries to the bowl with the dressing; toss until coated.
- Mix in roasted nuts right before serving for added crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg