The best broccoli salad


You won’t miss bacon in this lightened version of the classic broccoli salad. Smoked roasted walnuts take their place, adding delicious savory morsels. A slightly creamy, sweet and spicy dressing takes it all over the top.

Ingrediants for broccoli salad

  • 1 pound of broccoli crowns
  • 3 tablespoons of extra virgin olive oil
  • 3 tablespoons of mayonnaise, I like Sir Kensington’s or vegan one
  • 1½ tablespoon of apple cider vinegar
  • 2 teaspoons of Dijon mustard
  • 1 teaspoon of maple syrup or honey
  • 1 clove of garlic, minced
  • ¼ teaspoon of sea salt, more to taste
  • ⅓ cup of diced red onions
  • ⅓ cup of dried cranberries
  • Smoked tamari almonds
  • ½ cup of almonds
  • ½ cup of pepitas
  • 1 tablespoon of tamari
  • ½ teaspoon of maple syrup
  • ¼ teaspoon of smoked paprika, more to taste

Instructions foe broccoli salad

  1. Preheat the oven to 180 ° and line a baking sheet with parchment paper.
    Cut the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch cubes. First peel the woody or shelled parts from the stem.
  2. At the bottom of a large bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, mustard, maple syrup, garlic, and salt. 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 and smoked paprika and spread in a thin layer. Bake for 10 to 14 minutes or until golden brown. Remove from the oven and leave to cool for 5 minutes (they will become crispier as they sit).
  4. Mix the almonds and pepitas into the salad, saving some to sprinkle on top. Season to taste and serve.


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