Deliciously Healthy Broccoli Salad with Smoky Nut Crunch
A vibrant broccoli salad with smoky nut crunch that is healthy and guilt-free.
Equipment
- - Oven
- - Baking sheet
- - Large bowl
- Whisk
Ingredients
For the Salad
- 4 cups fresh broccoli, chopped ensure the best flavor and crunch
- 1 medium red onion, diced or use green onions for a milder taste
- 1 cup dried cranberries sweet and chewy; raisins can be used as a substitute
For the Creamy Dressing
- 1/4 cup extra-virgin olive oil provides healthy fats and flavor
- 1/4 cup mayonnaise or vegan mayo for a plant-based version
- 2 tablespoons apple cider vinegar or substitute with lemon juice
- 1 tablespoon Dijon mustard or yellow mustard as a swap
- 1 tablespoon maple syrup or honey to sweeten
- 1 clove garlic, minced omit if you prefer milder taste
- 1 teaspoon sea salt adjust to taste
For the Nutty Crunch
- 1 tablespoon tamari gluten-free soy sauce alternative
- 1 cup almonds or swap in walnuts or pecans
- 1/2 cup pepitas or substitute with sunflower seeds
- 1 teaspoon smoked paprika omit for a traditional touch
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Chop broccoli florets into ½-inch pieces and slice stems into ¼-inch pieces.
- In a large bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, garlic, and sea salt until smooth.
- Combine the chopped broccoli, red onion, and dried cranberries with the dressing and toss gently.
- On the baking sheet, mix almonds, pepitas, tamari, maple syrup, and smoked paprika, baking for 10-14 minutes.
- Cool the nuts on the baking sheet for about 5 minutes, reserving some for topping.
- Toss the salad gently and adjust sea salt as necessary. Serve immediately or refrigerate.
Notes
Prepare the dressing and vegetables one day in advance for easier assembly before serving.