Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Serves 4 to 6
This broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing, and full of yummy sweet/salty flavour, it’s a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy.
Ingredients
450g broccoli florets
45ml extra-virgin olive oil
45 ml mayo
22,5 ml apple cider vinegar
10 ml Dijon mustard
5 ml maple syrup or honey
1 garlic clove, minced
1 ml teaspoon sea salt, more to taste
⅓ cup diced red onions
⅓ cup dried cranberries
Seed sprinkle
½ cup almonds
½ cup pumpkin seed
1 tablespoon soy sauce (preferably Tamari)
2,5 ml maple syrup
1 ml paprika, more to taste
Instructions
Preheat the oven to 180°C and line a baking sheet with baking paper.
Chop the broccoli crown into small florets and any remaining stems into small pieces.
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 pumpkin seeds on the baking sheet, toss with the soy sauce, maple syrup, and 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’ll get crispier as they sit).
Toss the almonds and pumpkin seed into the salad, reserving a few to sprinkle on top. Season to taste and serve.