This broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing, and full of yummy sweet/salty flavor, it's a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy. With a lightly creamy, tangy dressing, it's fresh, healthy & delicious!
This is a healthier spin on the traditional midwest broccoli salad but it’s every bit as flavorful. Small broccoli florets are marinated in a creamy/tangy dressing along with dried cranberries and smoky tamari-roasted almonds. It’s a one-bowl recipe that’s great as a pack-able picnic salad or an easy make-ahead lunch.
• Prep time: 10 minutes
• Cook time: 15 minutes
• Yield: Serves 4 - 6
• 1/4 tsp sea salt
• 2 tsps Dijon mustard
• 1 garlic clove, minced
• 1 pound broccoli crowns
• 1/3 cup diced red onions
• 1/3 cup dried cranberries
• 3 tbsps extra virgin olive oil
• 1 tsp maple syrup or honey
• 3 tbsps mayo or vegan mayo
• 1 1/2 tbsps apple cider vinegar
For smoky tamari almonds:
• 1 tbsp tamari
• 1/2 cup pepitas
• 1/2 cup almonds
• 1/2 tsp maple syrup
• 1/4 tsp smoked paprika, more to taste
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Chop the broccoli florets into 1/2 inch pieces and any remaining stems into 1/4 inch dice. Peel any moody or course parts from the stem first.
- In the bottom of 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 tamarind, 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 (they will get crispier as they sit).
- Toss the almonds and pepitas into the salad, reserving a few for sprinkle on top. Season to taste and serve.
This great family recipe is thanks to Love and Lemons at https://www.loveandlemons.com/broccoli-salad/