Description
Summer gatherings find their perfect companion in this zesty Broccoli Salad, blending crisp vegetables with a tangy dressing. Crunchy florets mingle with bacon bits and sunflower seeds, creating a refreshing side that you’ll crave at picnics and potlucks.
Ingredients
Scale
Main Vegetables:
- 1 pound (454 grams) broccoli crowns (chopped into ½-inch florets and ¼-inch diced stems)
- 1/3 cup (53 grams) diced red onions
Dried and Nuts:
- 1/3 cup (50 grams) dried cranberries
- 1/2 cup (60 grams) almonds
- 1/2 cup (60 grams) pepitas (pumpkin seeds)
Dressing and Seasonings:
- 3 tablespoons (45 milliliters) extra-virgin olive oil
- 3 tablespoons (45 grams) mayonnaise (regular or vegan)
- 1 1/2 tablespoons (22 milliliters) apple cider vinegar
- 2 teaspoons (10 milliliters) Dijon mustard
- 1 teaspoon (5 milliliters) maple syrup or honey
- 1 garlic clove (minced)
- 1/4 teaspoon sea salt (more to taste)
- 1 tablespoon (15 milliliters) tamari
- 1/2 teaspoon (2.5 milliliters) maple syrup
- 1/4 teaspoon smoked paprika (more to taste)
Instructions
- Prepare oven at 350°F and line baking sheet with parchment paper for toasting nuts.
- Combine almonds and pepitas with tamari, maple syrup, and smoked paprika in a mixing bowl.
- Distribute nuts evenly across baking sheet in a single layer, ensuring no overlap.
- Roast nuts for 10-14 minutes until achieving a golden-brown color and fragrant aroma.
- Remove from oven and allow nuts to cool and crisp naturally for 5 minutes.
- Create dressing by whisking olive oil, mayonnaise, apple cider vinegar, mustard, maple syrup, minced garlic, and salt until smooth and well-integrated.
- Incorporate chopped broccoli, diced red onions, and dried cranberries into dressing, ensuring thorough coating.
- Gently fold in majority of roasted nuts and seeds, maintaining some for decorative topping.
- Evaluate flavor profile and adjust seasoning with additional salt or maple syrup if desired.
- Garnish salad with reserved toasted nuts and seeds for added crunch and visual appeal.
Notes
- Customize the crunch by using different nuts like walnuts or pecans for varied texture and flavor profiles.
- Swap mayonnaise with vegan alternatives like cashew cream or tahini for a plant-based version that maintains creamy consistency.
- Toast nuts carefully to prevent burning, watching closely during the last few minutes of roasting for optimal golden-brown color.
- Enhance meal prep by chopping broccoli and making dressing ahead of time, allowing flavors to meld and saving cooking time later.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 244 kcal
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 5 mg