Lighter Broccoli Salad with Smoky Almonds and Tangy Dressing
This broccoli salad is a light and fresh dish featuring almonds, cranberries, and a tangy dressing, perfect for spring.
Equipment
- Oven
- Baking sheet
- Parchment paper
- - Large bowl
- Whisk
- - Knife
- - Cutting board
Ingredients
For the Salad
- 4 cups fresh broccoli crowns Chopped into small florets
- 1 cup red onions Diced
- 1 cup dried cranberries Can substitute with raisins
- 1 cup almonds Chopped or sliced
- 1/2 cup pepitas Can substitute with sunflower seeds
For the Dressing
- 1/2 cup extra-virgin olive oil
- 1/2 cup mayonnaise Use vegan mayo for dairy-free
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup Or honey
- 1 clove garlic Minced
- 1 teaspoon sea salt Adjust to preference
For the Smoky Almonds
- 2 tablespoons tamari Can substitute with soy sauce
- 1 teaspoon smoked paprika Optional
Instructions
Making the Broccoli Salad
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Chop the broccoli into ½-inch pieces and dice the stems into ¼-inch pieces.
- In a large bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and sea salt until smooth.
- Add the chopped broccoli, diced red onions, and dried cranberries. Toss gently to coat.
- Mix the almonds and pepitas with tamari, maple syrup, and smoked paprika. Roast in the oven for 10-14 minutes until golden. Cool completely.
- Toss the toasted nuts into the salad and adjust seasoning. Serve immediately or chill.
Notes
This salad can be made ahead of time; store dressing and nuts separately to maintain freshness.