Broccoli Salad

This Broccoli Salad is the ultimate easy side dish for cookouts, potlucks, and weeknight dinners. It’s tangy, refreshing, and packed with sweet and savory flavor but lighter than the traditional version. Made with less mayo and no sugar, meat, or dairy, this healthy broccoli salad features crisp florets, red onion, dried cranberries, and smoky tamari-roasted almonds and pepitas for the perfect crunch. Ready in just 25 minutes, it’s a vibrant, crowd-pleasing side you’ll make on repeat.

table of contents

Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4–6

Ingredients List

Salad Base

• 1 pound broccoli crowns
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons mayonnaise (or vegan mayo)
• 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

Smoky Tamari Almonds & Pepitas

• ½ cup almonds
• ½ cup pepitas
• 1 tablespoon tamari
• ½ teaspoon maple syrup
• ¼ teaspoon smoked paprika (more to taste)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Whisk
• Sharp knife
• Cutting board
• Baking sheet
• Parchment paper

Step-by-Step Beginner-Friendly Instructions

1️⃣ Preheat & Prep 🥦

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Chop broccoli florets into ½-inch pieces. Dice stems into ¼-inch pieces, trimming off any woody parts first.

2️⃣ Make the Dressing

In the bottom of a large bowl, whisk together:

Olive oil, mayo, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and salt.

The dressing should be smooth and lightly creamy.

3️⃣ Toss the Salad

Add chopped broccoli, red onion, and dried cranberries to the bowl.

Toss thoroughly until evenly coated.

4️⃣ Roast the Crunch ✨

On the prepared baking sheet, toss almonds and pepitas with tamari, maple syrup, and smoked paprika.

Spread into a thin layer.

Bake 10–14 minutes, until golden and fragrant.

Let cool for 5 minutes — they’ll crisp up as they sit

5️⃣ Finish & Serve

Fold roasted nuts and pepitas into the salad, reserving a few for garnish.

Taste and adjust seasoning as needed.

Serve fresh or chill before serving.

Pro Tips

• Chop Small: Smaller broccoli pieces absorb more dressing.
• Make Ahead: Prep up to 24 hours ahead; add nuts just before serving.
• Extra Crunch: Add sunflower seeds or crispy chickpeas.
• Vegan-Friendly: Use vegan mayo and maple syrup.

Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Conclusion

This Broccoli Salad is bright, crunchy, and packed with sweet-and-savory flavor. With a lighter dressing and smoky roasted crunch, it’s a healthy side dish that fits perfectly at any cookout or dinner table.