ingredients
1 pound broccoli, diced stems + florets
3 Tbsp extra-virgin olive oil
3 Tbsp mayonnaise, option for vegan or replace with plain greek yogurt
1½ Tbsp apple cider vinegar
2 tsp Dijon mustard
1 tsp maple syrup or honey
1 garlic clove, minced
¼ tsp sea salt, more to taste
⅓ cup red onion, diced
⅓ cup dried cranberries
½ tamari roasted almonds (or make your own!)
1/2 cup pepitas
to make your own seasoned almonds:
½ cup almonds
½ cup pepitas
1 tablespoon tamari
½ teaspoon maple syrup
¼ teaspoon smoked paprika, more to taste
method
- If roasting almonds + pepitas, preheat oven to 350°F and line a baking sheet with parchment paper.
- Place almonds + pepitas on baking sheet, toss with the tamari, maple syrup, and smoked 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.
- Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
- In large bowl, whisk together olive oil, mayo (yogurt), apple cider vinegar, mustard, maple syrup, garlic, and salt.
- Add the broccoli, onions, and cranberries and toss to coat.
- Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top.
- Season to taste and serve.
*You can always add sharp cheddar cheese + crispy bacon to make this salad more homely.
(adapted from Love + Lemons)
