Broccoli Salad

Why Make This Recipe

Broccoli salad is a great way to enjoy a healthy and tasty dish. This recipe combines fresh ingredients that are both nutritious and delicious. It’s perfect for gatherings, picnics, or as a side dish for your meal. Not only does it offer wonderful flavors, but it also provides a variety of textures. Plus, it’s easy to make and can be enjoyed by everyone!

How to Make Broccoli Salad

Ingredients:

• 1 pound broccoli crowns
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons mayonnaise
• 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
• ½ cup almonds
• ½ cup pepitas
• 1 tablespoon tamari
• ½ teaspoon maple syrup
• ¼ teaspoon smoked paprika, more to taste

Directions:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Chop the broccoli florets into ½-inch pieces and dice any remaining stems into ¼-inch pieces.
3. In a large bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and sea salt.
4. Add the broccoli, diced onions, and cranberries to the bowl and toss to coat everything well.
5. Place the almonds and pepitas on the prepared baking sheet. Toss them with tamari, maple syrup, and smoked paprika, then spread them into a single layer.
6. Bake for 10 to 14 minutes or until they are golden brown. Let them cool for about 5 minutes.
7. Toss the cooled almonds and pepitas into the salad, saving some for garnish. Season to taste and serve.

How to Serve Broccoli Salad

Broccoli salad can be served chilled or at room temperature. It makes a great side dish for grilled meats or can be enjoyed on its own as a light lunch. Garnish it with the reserved almonds and pepitas for added crunch.

How to Store Broccoli Salad

You can store leftover broccoli salad in an airtight container in the refrigerator. It will stay fresh for up to three days. However, for the best flavor and texture, it’s best to eat it within one or two days.

Tips to Make Broccoli Salad

• Feel free to adjust the ingredients based on your taste preferences. You can add other nuts or seeds, or even different dried fruits.
• If you want a little more crunch, try adding some chopped celery or sunflower seeds.
• Make sure to adjust the seasoning before serving to ensure the flavors are just right.

Variation

You can switch up the dressing by using yogurt instead of mayonnaise for a lighter version. Also, adding bacon bits can give an extra flavor boost if you enjoy savory tastes.

FAQs

Q: Can I use frozen broccoli instead of fresh?
A: Yes, you can use frozen broccoli. Just make sure to thaw and drain it before adding it to the salad.

Q: Is this salad gluten-free?
A: Yes, this broccoli salad is gluten-free as long as you make sure to use gluten-free tamari.

Q: Can I make this salad ahead of time?
A: Yes, you can prepare this salad a few hours ahead of time. Just keep it in the fridge, but add the nuts right before serving to maintain their crunch.

Broccoli Salad

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• Author: ikramnihad
• Total Time: 29 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian, Gluten-Free

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Description

A healthy and tasty broccoli salad perfect for gatherings, picnics, or as a side dish, featuring a combination of fresh ingredients and delightful textures.

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Ingredients

Scale 1x2x3x

• 1 pound broccoli crowns
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons mayonnaise
• 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
• ½ cup almonds
• ½ cup pepitas
• 1 tablespoon tamari
• ½ teaspoon maple syrup
• ¼ teaspoon smoked paprika, more to taste

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Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Chop the broccoli florets into ½-inch pieces and dice any remaining stems into ¼-inch pieces.
3. In a large bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and sea salt.
4. Add the broccoli, diced onions, and cranberries to the bowl and toss to coat everything well.
5. Place the almonds and pepitas on the prepared baking sheet. Toss them with tamari, maple syrup, and smoked paprika, then spread them into a single layer.
6. Bake for 10 to 14 minutes or until they are golden brown. Let them cool for about 5 minutes.
7. Toss the cooled almonds and pepitas into the salad, saving some for garnish. Season to taste and serve.

Notes

Adjust the ingredients based on your taste preferences. You can add other nuts or seeds, or different dried fruits. For extra crunch, consider adding chopped celery or sunflower seeds.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 8g
• Sodium: 360mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 5g
• Protein: 7g
• Cholesterol: 5mg

Keywords: broccoli salad, healthy salad, vegetable side dish, gluten-free salad