Name: Broccoli Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 pound broccoli crowns; 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 garlic clove (minced); ¼ teaspoon sea salt (plus more to taste); ⅓ cup diced red onion; ⅓ cup dried cranberries; ½ cup almonds; ½ cup sunflower seeds or pepitas; 1 tablespoon tamari; ½ teaspoon maple syrup; ¼ teaspoon smoked paprika (more to taste)

Broccoli Salad

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.

25 min total 10 min prep 15 min cook 6 268 cal

Instructions

Tap a step to mark it done

1 Preheat the oven to 350°F and line a baking sheet with parchment paper.
2 Chop the broccoli florets into ½-inch pieces and any remaining stems into a ¼-inch dice. Peel any woody or coarse parts from the stem first.
3 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.
4 Place the almonds and sunflower seeds on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake for 10 to 14 minutes, or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
5 Toss the nuts and seeds into the salad, reserving a few to sprinkle on top. Season to taste and serve.