Best Broccoli Salad
Try the Best Broccoli Salad, a tangy and refreshing side dish perfect for cookouts, made healthier with less mayo and no sugar, meat, or dairy.
Equipment
- Oven
- baking sheet
- large bowl
- whisk
Ingredients
Vegetables
- 1 pound broccoli crowns
- ⅓ cup diced red onions
Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise preferably Sir Kensington's or vegan mayo
- 1.5 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 clove garlic minced
- ¼ teaspoon sea salt more to taste
Fruits
- ⅓ cup dried cranberries
Smoky Tamari Almonds
- ½ cup almonds
- ½ cup pepitas
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika more to taste
Instructions
Preparation
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or coarse parts from the stem first.
- In a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
- Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika, and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes.
- Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.
Notes
*Note: Chop the florets into roughly ½-inch pieces. Dice the stem into smaller ¼-inch pieces.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 15gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 300mgPotassium: 450mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 80mgCalcium: 50mgIron: 1mg
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