Lighter Broccoli Salad with Smoky Almonds Your New Favorite Side
This vibrant broccoli salad is a perfect summer side, combining crisp textures and smoky flavor without sugar, meat, or cheese.
Equipment
- - Oven
- - Baking sheet
- - Parchment paper
- - Large bowl
- Whisk
Ingredients
For the Salad
- 4 cups Broccoli florets Chopped into ½-inch pieces
- 1 cup Diced red onions Can substitute with green onions
- 1 cup Dried cranberries Alternatives: raisins or chopped dates
- ½ cup Almonds Can substitute with walnuts or pecans
- ¼ cup Pepitas Can substitute with sunflower seeds
For the Dressing
- ¼ cup Extra-virgin olive oil Can substitute with avocado oil
- ⅓ cup Mayonnaise Can substitute with vegan mayo
- 2 tablespoons Apple cider vinegar Can substitute with white wine vinegar
- 2 teaspoons Dijon mustard Can substitute with yellow mustard
- 1 tablespoon Maple syrup Adjust to taste or omit
- 1 clove Garlic Fresh minced is best
- ½ teaspoon Sea salt Adjust according to taste
For the Smoky Almonds
- 2 tablespoons Tamari Can substitute with soy sauce
- 1 teaspoon Smoked paprika Can use regular paprika as alternative
Instructions
Instructions
- Preheat your oven to 350°F (175°C) 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 olive oil, mayonnaise, apple cider vinegar, Dijon mustard, and maple syrup or honey. Add minced garlic and sea salt.
- Add chopped broccoli, diced red onions, and dried cranberries to the bowl with the dressing. Toss gently.
- On the lined baking sheet, mix almonds and pepitas with tamari, maple syrup, and smoked paprika.
- Bake in the oven for 10-14 minutes until golden brown; let cool afterward.
- Once the nuts are cooled, toss them into the salad mixture and stir gently. Taste and adjust seasoning as needed.
Notes
Drizzle with extra olive oil for added richness before serving.