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Broccoli Salad Recipe

Fresh Broccoli Salad Recipe

This easy broccoli salad recipe creates the perfect summer side dish with crisp broccoli florets, tangy homemade dressing, and crunchy smoky nuts. A healthier twist on the classic that's perfect for cookouts and potlucks.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 2 hours
Total Time 27 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 1 pound fresh broccoli crowns
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons mayonnaise regular or vegan
  • 1½ tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup
  • 1 clove garlic minced
  • ¼ teaspoon sea salt more to taste
  • ⅓ cup red onion diced
  • ⅓ cup dried cranberries
Smoky Nuts
  • ½ cup raw almonds
  • ½ cup pepitas pumpkin seeds
  • 1 tablespoon tamari or soy sauce
  • ½ teaspoon maple syrup
  • ¼ teaspoon smoked paprika

Equipment

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

Method
 

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Chop broccoli florets into bite-sized pieces (about ½-inch) and dice any stems into smaller ¼-inch pieces. Remove woody parts from stems before dicing.
  3. In a large bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and sea salt until well combined.
  4. Add chopped broccoli, diced red onion, and dried cranberries to the dressing. Toss until everything is well coated.
  5. On the prepared baking sheet, toss almonds and pepitas with tamari, maple syrup, and smoked paprika. Spread in a single layer.
  6. Bake nuts for 10-14 minutes until golden brown and fragrant. Remove from oven and let cool completely (they'll get crispier as they cool).
  7. Add most of the cooled nuts to the salad, reserving some for garnish. Toss gently and season to taste with additional salt if needed.
  8. Let salad marinate in refrigerator for at least 2 hours before serving. Top with reserved nuts just before serving.

Notes

Storage Tips: Store the dressed salad and nuts separately. The salad keeps for up to 3 days in the refrigerator. Add nuts just before serving to maintain crunch.
Substitutions: Use sunflower seeds instead of pepitas, honey instead of maple syrup, or white wine vinegar instead of apple cider vinegar.
Make-Ahead: This salad actually improves with time! Prepare up to 2 days ahead for best flavor development.