Best Broccoli Salad
Ingredients
The salad
-
1
pound
broccoli crowns
-
⅓
cup
diced red onions
-
⅓
cup
dried cranberries
The dressing
-
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
clove
garlic, minced
-
¼
teaspoon
sea salt
The smoky nuts
-
½
cup
almonds
-
½
cup
pepitas
-
1
tablespoon
tamari
-
½
teaspoon
maple syrup
-
¼
teaspoon
smoked paprika
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Chop the broccoli florets into ½-inch pieces and the stems into ¼-inch dice.
- In a large bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, mustard, maple syrup, garlic, and salt.
- Add the broccoli, onions, and cranberries to the dressing and toss to coat.
- On the baking sheet, toss the almonds and pepitas with tamari, maple syrup, and smoked paprika, then spread them in a thin layer.
- Bake for 10 to 14 minutes until golden brown, then let cool for 5 minutes.
- Toss the cooled almonds and pepitas into the salad, reserving some to sprinkle on top.
- Season to taste and serve.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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