best broccoli salad recipe
Craving a fresh, vibrant side dish that’s as nutritious as it is delicious? Dive into the world of broccoli salad—a crunchy, tangy, and satisfying classic that’s perfect for picnics, potlucks, or a simple weeknight dinner.
Ingredients
Salad Ingredients
- 1 pound broccoli crowns
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise (regular or vegan)
- 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 diced red onions
- ⅓ cup dried cranberries
Smoky Tamari Almonds
- ½ cup almonds
- ½ cup pepitas (pumpkin seeds)
- 1 tablespoon tamari (or soy sauce)
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika, more to taste
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Chop the broccoli florets into ½-inch pieces. Peel any woody or coarse parts from the stems, then dice the stems into ¼-inch pieces.
- In the bottom of a large mixing bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup (or honey), minced garlic, and sea salt until smooth and creamy.
- Add the chopped broccoli, diced red onions, and dried cranberries to the bowl with the dressing. Toss until everything is evenly coated.
- In a small bowl, combine the almonds and pepitas. Add the tamari, maple syrup, and smoked paprika. Toss to coat well.
- Spread the almond and pepita mixture in a single layer on the prepared baking sheet. Bake for 10 to 14 minutes, stirring once halfway through, until golden brown. Remove from the oven and let cool for at least 5 minutes (they will crisp up as they cool).
- Add most of the cooled smoky tamari almonds and pepitas to the salad, reserving a handful for garnish. Toss to combine.
- Transfer the salad to a serving bowl or platter. Sprinkle the reserved almonds and pepitas on top. Taste and adjust seasoning with more salt if needed. Serve immediately, or refrigerate until ready to serve.