Broccoli Salad Recipe

broccoli salad recipe

Broccoli Salad Recipe: Salad with broccoli! This is a lighter version of the traditional Midwest broccoli salad, but it’s just as tasty. Small broccoli florets, dried cranberries, and smoky tamari-roasted almonds are marinated in a creamy/tangy dressing. It’s a one-bowl recipe that’s perfect for a picnic salad or a quick make-ahead lunch.

A Healthy Broccoli Salad Recipe

Broccoli salad is a traditional summer cookout dish, but the traditional recipe contains a lot of sugar, mayo, bacon, and cheese.

Instead of using the standard 1 cup mayo: 2 tablespoons vinegar ratio for my broccoli salad dressing, I substitute olive oil for some of the mayo and increase the vinegar proportion. I also add a few teaspoons of Dijon mustard and honey to the mix, resulting in a light, tangy dressing with a delectable sweet/salty flavour.

The dressing is delicious, but the smoky, sweet/salty tamari almonds and pepitas steal the show. They not only add a wonderful crunch to this salad, but they also add richness and a smoky flavour, making them the ideal nutritious substitute for bacon and cheese.

This recipe includes a pound of broccoli, chewy dried cranberries, and flecks of red onion – it’s SO fresh, healthy, and simple to make!

broccoli salad recipy

Broccoli Salad Recipe

Broccoli is a green, branched vegetable with purple or, more commonly, green flower buds. It is a member of the cruciferous family, which includes cauliflower, cabbage, and kale, and can be eaten raw or cooked, with just 80g (about 2 spears) counting as one of your five-a-day.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 1 pound  broccoli crowns
  • 3 tbsp extra virgin olive oil
  • 3 tbsp mayo
  • 1.5 tbsp apple cider vinegar
  • 2 tbsp  Dijon mustard
  • 1 tbsp maple syrup or honey
  • 1 garlic clove, minced
  • 1/4 tbsp sea salt, more to taste
  • 1/3 cup diced red onions
  • 1/3 cup dried cranberries

Smoky tamari almonds

  • 1/2 cup  almonds
  • 1/2 cup pepitas
  • 1 tbsp tamari
  • 1/2 tbsp maple syrup
  • 1/4 tbsp  smoked paprika, more to taste


  • Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Cut the broccoli florets into 1/2-inch pieces and any leftover stems into 1/4-inch dice. First, remove any woody or coarse parts of the stem.
  • Whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt in the bottom of a large mixing bowl. Toss in the broccoli, onions, and cranberries to coat.
  • Toss the almonds and pepitas with the tamari, maple syrup, and smoked paprika on a baking sheet and spread into a thin layer. 10–14 minutes, or until golden brown Remove from the oven and set aside for 5 minutes to cool (they will crisp up as they cool).
  • Toss in the almonds and pepitas, reserving a few to sprinkle on top. Season with salt and pepper to taste, then serve.


  • Cut your broccoli into small pieces. Because the broccoli will be served raw, make sure the pieces are small enough to be fully coated and softened in the dressing. Also, because the broccoli pieces are similar in size to the other salad ingredients, you can get a little bit of everything in each bite.
  • Allow it to marinate. This salad is delicious right away, but it improves after a few hours (or even days) in the fridge. The broccoli softens and absorbs the dressing’s flavours – my family loved it on day three!
  • Keep some nuts on hand for the last minute. Sure, I like to make this salad ahead of time so the flavours can develop, but the key to its success is the super crispy, smoky nuts and seeds on top. If you add them too soon, they will lose their crunch, so save some for just before serving!
Keyword broccoli salad, broccoli salad recipe, broccoli salad vegetarian

Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering headstalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually dark green in color, arranged in a tree-like structure branching out from a thick stalk which is usually light green. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different, but closely related cultivar group of the same Brassica species.

It is eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling, but are better preserved by steamingmicrowaving or stir-frying.

Also Read: Broccoli Soup Recipe