Tangy Broccoli Salad with Smoky Almonds for Healthy Cravings
This tangy broccoli salad bursts with flavor and nutrition, featuring crispy broccoli, sweet cranberries, and smoky almonds.
Equipment
- Oven
- Baking sheet
- Parchment paper
- - Large bowl
Ingredients
For the Salad
- 4 cups Fresh broccoli crowns Chopped into bite-sized pieces
- 1 cup Diced Red Onions Can substitute with green onions
- 1 cup Dried Cranberries Or raisins if preferred
- 1 cup Almonds Chopped, can substitute with walnuts or peanuts
- ½ cup Pepitas Or sunflower seeds if needed
For the Dressing
- ⅓ cup Extra-Virgin Olive Oil Healthy fat for creaminess
- ½ cup Mayonnaise Vegan mayo for dairy-free option
- 2 tablespoons Apple Cider Vinegar Can use red wine vinegar
- 1 tablespoon Dijon Mustard Or spicy brown mustard
- 1 tablespoon Maple Syrup or Honey Maple syrup is vegan
- 2 cloves Garlic Minced
- 1 tablespoon Tamari Can substitute with soy sauce
- 1 teaspoon Smoked Paprika Adjust to taste
- ½ teaspoon Sea Salt Adjust to taste
Instructions
Preparation Steps
- Preheat the Oven: Start by preheating your oven to 350°F, and line a baking sheet with parchment paper to prevent sticking.
- Prepare the Broccoli: Chop the broccoli into bite-sized ½-inch pieces and finely dice the stem into ¼-inch pieces, ensuring even cooking and dressing coverage.
- Make the Dressing: In a large bowl, whisk together the extra-virgin olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and sea salt until the mixture is smooth and well combined.
- Combine the Salad Ingredients: Add the chopped broccoli, diced red onions, and dried cranberries to the bowl with the dressing. Toss everything together gently until all ingredients are evenly coated.
- Prepare the Nuts: On the prepared baking sheet, mix the almonds and pepitas with tamari, maple syrup, and smoked paprika. Spread them out in a single layer for even cooking.
- Bake the Nuts: Place the baking sheet in the oven and bake for 10 to 14 minutes or until the nuts are golden brown and fragrant. Let them cool for about 5 minutes to achieve a crispy texture.
- Finish the Salad: Stir the cooled nuts into the broccoli salad, reserving some for garnish. Adjust seasoning as needed and serve fresh or chill for a bit to allow flavors to meld.
Notes
Best enjoyed fresh, but the flavors will intensify if stored in an airtight container for up to 3 days.