This broccoli salad is a crisp, refreshing dish packed with flavor. Tossed in a tangy dressing and topped with crunchy smoky tamari almonds, it’s the perfect side for cookouts, potlucks, or healthy meal prep. Plus, it’s completely dairy-free, gluten-free, and refined sugar-free.
Why You’ll Love This Recipe
- Healthy & Nutritious – Packed with fiber, vitamins, and plant-based protein.
- Crunchy & Flavorful – A perfect balance of textures and tastes.
- Quick & Easy – Ready in just 25 minutes with simple ingredients.
- Make-Ahead Friendly – Tastes even better after marinating in the fridge.
Preparation & Tools Needed
Essential Tools
- Baking sheet & parchment paper – For roasting the almonds and pepitas.
- Mixing bowls – One for the dressing, one for assembling the salad.
- Whisk – Helps emulsify the dressing.
- Knife & cutting board – For chopping broccoli and onions.
Preparation Tips
- Chop the broccoli finely – Smaller pieces absorb more dressing for the best flavor.
- Let the nuts cool completely – They crisp up as they cool, adding the perfect crunch.
- Make ahead – Allowing the salad to sit for a couple of hours enhances the flavors.
Ingredients (Serves 4-6)
Salad
- 1 pound broccoli crowns, chopped into ½-inch florets and ¼-inch diced stems
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise (regular or vegan)
- 1 ½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- ¼ teaspoon sea salt (more to taste)
Smoky Tamari Almonds
- ½ cup almonds
- ½ cup pepitas (pumpkin seeds)
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika (more to taste)
Step-by-Step Instructions
1. Prepare the Crunchy Topping
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Toss almonds and pepitas with tamari, maple syrup, and smoked paprika until evenly coated.
- Spread them on the baking sheet and bake for 10-14 minutes, stirring once, until golden brown.
- Let cool for 5 minutes—they will crisp up as they cool.
2. Make the Dressing
- In a large bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, garlic, and salt.
3. Assemble the Salad
- Add the broccoli, red onions, and dried cranberries to the bowl with the dressing.
- Toss well to coat all ingredients evenly.
- Mix in the roasted almonds and pepitas, reserving a few for garnish.
4. Serve and Enjoy
- Taste and adjust seasoning if needed.
- Sprinkle the reserved nuts and seeds on top.
- Serve immediately or refrigerate for a few hours for the best flavor.
Serving Suggestions
This broccoli salad is a versatile side dish that pairs well with a variety of meals. Whether you are serving it at a summer barbecue, a family dinner, or meal prepping for the week, here are some great ways to enjoy it:
- As a side dish for grilled proteins – Complements grilled chicken, salmon, or tofu.
- Alongside sandwiches or wraps – Adds a fresh, crunchy contrast to hearty meals.
- With grain bowls – Serve with quinoa, brown rice, or farro for a satisfying meal.
- Topped with extra protein – Add chickpeas, roasted tempeh, or shredded chicken for a more filling dish.
- As part of a potluck spread – Perfect for gatherings, as it can be made ahead of time.
Common Mistakes to Avoid and How to Perfect the Recipe
1. Using Raw Broccoli Without Prepping It Properly
Raw broccoli can be too tough and dry if not prepared correctly. Chopping it into small, bite-sized pieces allows the dressing to coat it more evenly. Letting the salad rest in the refrigerator for at least 30 minutes helps soften the broccoli slightly while keeping its crunch.
2. Skipping the Toasting Step for Nuts and Seeds
Toasting enhances the crunch and deepens the flavor of the almonds and pepitas. Skipping this step can result in a salad that lacks texture and depth. Always allow the nuts and seeds to cool before mixing them into the salad.
3. Overdressing the Salad
Adding too much dressing at once can make the salad overly heavy. Start with a portion of the dressing, mix well, and add more if needed. The flavors will develop as the salad sits, so it’s best to add extra dressing just before serving if necessary.
4. Not Letting the Flavors Meld
This salad tastes best after sitting for a few hours. If serving immediately, the flavors may not be as well-developed. Making it ahead of time allows the dressing to absorb into the ingredients, enhancing the overall taste.
5. Storing the Nuts and Seeds in the Salad Overnight
While this salad can be stored in the refrigerator for up to three days, the nuts and seeds may lose their crunch over time. For the best texture, store them separately and mix them in just before serving.
Side Dish Recommendations
This broccoli salad is a great complement to a variety of dishes. Here are eight side dish ideas that pair well with it:
- Grilled Chicken or Salmon – A protein-rich option that balances the freshness of the salad.
- BBQ Tofu or Tempeh – A plant-based protein that complements the smoky tamari almonds.
- Sweet Potato Fries – The natural sweetness of roasted sweet potatoes contrasts nicely with the tangy dressing.
- Corn on the Cob – A classic summer side that enhances the salad’s crunch.
- Quinoa or Brown Rice – A nutritious grain option that makes the meal more filling.
- Lentil Soup – A warm and hearty pairing, perfect for colder months.
- Roasted Chickpeas – Adds extra protein and crunch when served alongside the salad.
- Avocado Toast – A fresh, creamy addition that enhances the salad’s flavors.
Recipe Tips
Use Fresh, High-Quality Ingredients
The best salads start with the freshest ingredients. Choose bright green broccoli crowns without any yellowing. Freshly minced garlic and high-quality extra-virgin olive oil will enhance the dressing’s flavor.
Adjust the Dressing to Your Preference
For a tangier salad, add a little more apple cider vinegar or Dijon mustard. If you prefer a slightly sweeter flavor, increase the amount of maple syrup or honey. Taste and adjust as needed before tossing with the broccoli.
Let the Salad Rest Before Serving
While this salad can be eaten immediately, it tastes best when given time to sit in the refrigerator. Letting it rest for at least 30 minutes allows the flavors to meld and the dressing to fully absorb into the broccoli.
Keep the Nuts and Seeds Crunchy
If making the salad ahead of time, store the toasted almonds and pepitas separately. Mix them in just before serving to maintain their crunchy texture.
Make it a Complete Meal
To turn this side dish into a full meal, add a protein source such as chickpeas, grilled chicken, or tempeh. You can also mix in cooked quinoa for added fiber and texture.
Storage and Reheating Instructions
Storing Leftovers
- Refrigeration: Store leftover broccoli salad in an airtight container in the refrigerator for up to three days.
- Do Not Freeze: The texture of the broccoli and dressing will change when frozen, making it less enjoyable.
Refreshing Leftovers
- If the salad has been refrigerated for a day or two, add a splash of apple cider vinegar or a squeeze of lemon juice before serving to brighten the flavors.
- If the nuts and seeds have softened, toast a fresh batch and mix them in just before eating.
Can This Salad Be Served Warm?
This salad is best enjoyed cold or at room temperature. However, if you prefer a warm variation, lightly steam the broccoli for two to three minutes before tossing it with the dressing. Allow it to cool slightly before adding the nuts and cranberries.
Frequently Asked Questions (FAQs)
Can I Use Frozen Broccoli Instead of Fresh?
Fresh broccoli is best for this salad because of its crisp texture. Frozen broccoli becomes too soft when thawed, which can make the salad watery and less crunchy.
How Can I Make This Recipe Vegan?
This salad is already dairy-free, but to make it fully vegan, use a plant-based mayonnaise and opt for maple syrup instead of honey.
Can I Make This Salad Ahead of Time?
Yes, this salad actually tastes better when made a few hours ahead of time. Prepare it in advance and store it in the refrigerator until ready to serve. Just be sure to keep the nuts and seeds separate until serving.
What Can I Use Instead of Almonds and Pepitas?
If you need a nut-free version, swap the almonds and pepitas for sunflower seeds or chopped toasted coconut. Walnuts, pecans, or cashews can also be used as alternatives.
Can I Use a Different Dressing?
Absolutely. A lemon-tahini dressing or a yogurt-based dressing would also work well with this salad. If using a different dressing, keep the flavors balanced between tangy, creamy, and slightly sweet.
Conclusion
This broccoli salad is a fresh, flavorful, and healthy dish that works as a side or a light meal. With a combination of crisp broccoli, tangy dressing, sweet cranberries, and smoky almonds, it delivers both texture and taste in every bite. Whether you are making it for a family dinner, meal prep, or a potluck, this salad is a great addition to any menu. Try it out and enjoy a nutritious and delicious dish that is easy to customize to your preferences.
Broccoli Salad
Ingredients
Salad:
- 1 pound broccoli crowns chopped into ½-inch florets and ¼-inch diced stems
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
Dressing:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise regular or vegan
- 1 ½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove minced
- ¼ teaspoon sea salt more to taste
Smoky Tamari Almonds:
- ½ cup almonds
- ½ cup pepitas pumpkin seeds
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika more to taste
Instructions
Prepare the Crunchy Topping
-
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
Toss the almonds and pepitas with tamari, maple syrup, and smoked paprika.
-
Spread them in a single layer on the baking sheet and bake for 10-14 minutes, or until golden brown.
-
Let cool for 5 minutes (they will crisp up as they cool).
Make the Dressing
-
In a large bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, mustard, maple syrup, garlic, and salt.
Assemble the Salad
-
Add the chopped broccoli, red onions, and dried cranberries to the bowl and toss to coat.
-
Mix in the roasted almonds and pepitas, reserving a few for garnish.
Serve
-
Taste and adjust seasoning as needed.
-
Sprinkle the reserved nuts and seeds on top and enjoy!
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Substitutions: Swap pepitas for sunflower seeds or add extra veggies like shredded carrots.
