Description
A fresh, vibrant broccoli salad with tangy maple-vinegar dressing, sweet-tart cranberries, and savory smoky tamari almonds. Perfect for BBQs and potlucks!
Ingredients
2 cups broccoli florets (chopped)
3 tablespoons extra-virgin olive oil
3 tablespoons full-fat mayonnaise
1 1/2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup
1 garlic clove (minced)
1/4 teaspoon sea salt
1/4 cup finely diced red onion
1/4 cup dried cranberries
1/2 cup roasted smoky tamari almonds
Instructions
Preheat oven to 350°F
Roast almonds with 1 teaspoon tamari and 1/2 teaspoon paprika until fragrant
Chop broccoli, toss with 1 tbsp oil, and lightly sprinkle with salt
Whisk dressing ingredients (mayo, vinegar, mustard, maple syrup, garlic, salt)
Combine broccoli, dressing, red onion, cranberries, and almonds
Chill for 1 hour before serving to let flavors meld
Notes
Toast almonds first for maximum crunch
Cranberries can be omitted for a tangier salad
Store in airtight container for up to 3 days
Add crumbled feta if desired (not in original recipe)
- Prep Time: 15
- Cook Time: 10
- Category: Uncategorized
- Method: Cooling & Mixing
- Cuisine: American