Broccoli Salad Recipe

This broccoli salad recipe is crisp, vibrant, and full of balanced flavor, making it an excellent side dish for cookouts, potlucks, or everyday meals. It offers a lighter twist on the classic version by using a tangy, lightly creamy dressing rather than heavy mayonnaise. As the salad rests, the raw broccoli softens slightly and absorbs the dressing, creating a perfect blend of sweet and savory notes. Ideal for make-ahead preparation, this recipe is colorful, satisfying, and consistently reliable.

Ingredients

• 1 pound broccoli crowns, chopped into bite-sized florets
• 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 or honey
• 1 garlic clove, minced
• ¼ teaspoon sea salt, plus more to taste
• ⅓ cup diced red onion
• ⅓ cup dried cranberries
• ½ cup almonds
• ½ cup pepitas (pumpkin seeds)
• 1 tablespoon tamari or soy sauce
• ½ teaspoon smoked paprika

Directions

Chop the broccoli florets into small, evenly sized pieces and finely dice the stems. In a large bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, garlic, and salt until smooth. Add the broccoli, red onion, and dried cranberries, then toss until evenly coated. In a small bowl, combine almonds and pepitas with tamari and smoked paprika. Toast in a preheated 350°F (175°C) oven for 10 to 14 minutes, until golden and fragrant. Allow to cool slightly, then fold most of the nut mixture into the salad, reserving some for garnish. Adjust seasoning as needed and serve.

Preparation Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Additional Time: 0 minutes
• Total Time: 25 minutes
• Servings: 4–6
• Yield: 1 large bowl broccoli salad