Ingredients
Equipment
Method
How to Make the Ultimate Broccoli Salad
- Cut florets into bite-sized pieces and dice the stems into small cubes.
- In a large bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and sea salt until creamy and smooth.
- Toss the broccoli florets, red onions, and dried cranberries in the dressing until evenly coated.
- Combine the almonds and pepitas with tamari, maple syrup, and smoked paprika on a lined baking sheet. Bake at 350°F for 10-14 minutes until golden brown.
- Stir most of the cooled nuts into the salad, adjust seasoning to taste, and serve immediately or chill for up to 3 days.
Notes
Optional: Drizzle with more olive oil before serving for extra richness. Choose fresh broccoli for the best crunch and nutrients.
