Easy Broccoli Salad Recipe

Let’s make a delicious easy broccoli salad recipe.
The Broccoli salad recipe is healthy and delicious, marinated in a creamy, tangy dressing. Do you want to make it so appetizing? Then spicy it up with dried cranberries and smoky tamari roasted almonds; I never get tired of eating this delicious Broccoli Salad recipe.
 Do you know why? It is the best recipe you can think of; with only a spicy, creamy, tangy dressing, get the healthy tips.

How Can This Recipe Benefit Your Overall Health?

Basically, broccoli incorporates lots of health benefits. It contains a good amount of fiber and protein and healthy iron, calcium, selenium, potassium, magnesium, vitamins A, C, E, K, and a good amount of vitamins B, including folic acid.

Broccoli Salad

This broccoli salad recipe is extremely recommended for a side dish.

Serves 4 to 6

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Ingredients for Broccoli Salad Recipe

  • 1 pound broccoli crowns
  •  cup dried cranberries
  •  tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup or honey
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic cloveminced
  • ¼ teaspoon sea saltmore to taste
  •  cup diced red onions
  • 3 tablespoons mayo; I like Sir Kensington’s or vegan mayo

Smoky tamari almonds

  • ½ cup almonds
  • 1 tablespoon tamari
  • ¼ teaspoon smoked paprikamore to taste
  • ½ teaspoon maple syrup
  • ½ cup pepitas

Directions for Broccoli Salad Recipe

  1. Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice.
  2. In a large bowl, whisk together the olive oil, apple cider vinegar, mayo, mustard, maple syrup, garlic, and salt. Now, add the broccoli, onions, and cranberries and toss to coat.
  3. Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, smoked paprika, and spread into a thin layer—Bake for 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).
  4. Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Adjust the taste if necessary and serve.

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