Description

The Best Broccoli Salad is a tangy, refreshing cookout side dish made lighter with less mayo and no sugar, meat, or dairy, featuring crunchy smoky tamari almonds and sweet dried cranberries.

Ingredients

VEGETABLES:

1 pound broccoli crowns
1/3 cup diced red onion

DRESSING:

3 tablespoons extra-virgin olive oil
3 tablespoons mayonnaise (or vegan mayo)
1 1/2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup or honey
1 clove garlic, minced
1/4 teaspoon sea salt, plus more to taste

FRUITS:

1/3 cup dried cranberries

SMOKY TAMARI ALMONDS:

1/2 cup almonds
1/2 cup pepitas
1 tablespoon tamari
1/2 teaspoon maple syrup
1/4 teaspoon smoked paprika, plus 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 1/2-inch pieces and dice the stems into 1/4-inch pieces, peeling away any woody exterior first.

3. In a large bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, garlic, and salt.

4. Add the chopped broccoli, red onion, and dried cranberries to the bowl and toss to coat evenly with the dressing.

5. Spread the almonds and pepitas onto the prepared baking sheet. Toss with tamari, maple syrup, and smoked paprika, then spread into an even layer.

6. Bake for 10 to 14 minutes, until golden brown. Remove from the oven and let cool for 5 minutes.

7. Add most of the toasted almonds and pepitas to the salad, reserving a small amount for garnish. Toss to combine.

8. Season to taste and sprinkle remaining nut mixture on top before serving.

Notes

For best texture, chop the broccoli florets into small bite-sized pieces and finely dice the stems.

This salad can be made ahead and refrigerated until ready to serve.

Nutritional values are estimates and may vary.