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this one’s got all the good stuff. It’s tangy, it’s crunchy, and it’s got that sweet-salty combo that hits just right. If you’re looking for something light but still super satisfying, this is your go-to. No need to overthink it. Just grab some ingredients, mix it up, and enjoy.
What Makes This The Best Broccoli Salad
So why is this the best broccoli salad? Well, first off, it’s not the usual creamy, mayo-heavy version you see at cookouts. This one is lighter, with less mayo and no sugar or meat. That means it’s still tasty, but it doesn’t feel like a guilt trip when you eat it.
It also has that perfect balance of flavors — tangy from the vinegar, a little sweetness from the maple syrup, and a bit of heat from the garlic. Plus, the crunch from the almonds and pepitas makes every bite exciting. And the red onions? They add a sharp bite that keeps things interesting.
Oh, and the dressing? It’s simple, but it really ties everything together. No fancy tricks, just a few basic ingredients that work like magic.
Ingredients in Broccoli Salad
Let’s break down what goes into this salad:
- Broccoli : The base. You want it fresh and crisp. Chop it into small pieces so it mixes well and stays crunchy.
- Olive oil : Adds a bit of richness and helps the dressing stick to the veggies.
- Mayo (or vegan mayo) : Gives it that creamy texture. I like Sir Kensington’s because it’s smooth and not too heavy.
- Apple cider vinegar : Adds that tangy kick. It’s a bit milder than white vinegar, which is nice.
- Dijon mustard : A little bite and a bit of depth. It helps bring all the flavors together.
- Maple syrup or honey : Sweetens it up without being too sugary. It balances out the acidity.
- Garlic : A tiny bit of pungency. Just enough to add flavor without overwhelming everything.
- Sea salt : Basic seasoning. You can adjust it depending on how salty you like it.
- Red onions : Thinly sliced. They give a sharp, oniony bite that contrasts with the sweetness.
- Dried cranberries : Adds a burst of sweetness and chewiness. They’re like little bursts of flavor in every bite.
- Almonds and pepitas (pumpkin seeds) : These are the crunch factor. They get tossed with tamari, maple syrup, and smoked paprika, then baked until crispy. They’re the star of the show.
- Tamari : A soy sauce alternative that’s gluten-free. It adds a salty, umami flavor.
- Smoked paprika : Gives it a little smoky, spicy kick. It’s subtle but adds a nice layer of flavor.
How to Make Broccoli Salad
Alright, let’s get into it step by step. I’ll walk you through it like we’re in the kitchen together.
Step 1: Prep the Broccoli
Start by chopping the broccoli into ½-inch pieces. If there are any tough stems, peel them back a bit before dicing them into ¼-inch pieces. You want everything to be bite-sized and even.
Step 2: Make the Dressing
In a big bowl, whisk together the olive oil, mayo, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and sea salt. It should be smooth and ready to go.
Step 3: Toss the Veggies
Add the broccoli, red onions, and dried cranberries to the bowl. Toss everything together until the veggies are coated in the dressing. It should look glossy and well mixed.
Step 4: Make the Crispy Nuts
In a separate bowl, toss the almonds and pepitas with tamari, maple syrup, and smoked paprika. Spread them out on a baking sheet lined with parchment paper. Bake at 350°F for 10–14 minutes, or until golden and crispy. Let them cool for a few minutes — they’ll get even crunchier as they sit.
Step 5: Add the Nuts and Serve
Once the nuts are done, toss them into the salad. Save a few to sprinkle on top for extra crunch. Season with more salt if needed, and serve.
Broccoli Salad Dressing
The dressing is simple but powerful. It’s made with olive oil, mayo, apple cider vinegar, Dijon mustard, maple syrup, garlic, and salt. It’s tangy, slightly sweet, and creamy — just the right amount of flavor without being overpowering. You can tweak it if you want, like adding more vinegar for extra zing or a bit more maple syrup if you like it sweeter.
Tips for the Best Creamy Broccoli Salad
Here are a few quick tips to make your broccoli salad extra good:
- Chop the broccoli evenly : That way, everything cooks and tastes the same.
- Use fresh garlic : It adds a nice punch. Don’t skip it.
- Don’t overdo the mayo : Less is more. You don’t want it to be too heavy.
- Crispy nuts = better salad : Baking the almonds and pepitas gives them that extra crunch that makes the salad pop.
- Taste as you go : Adjust the salt, vinegar, or sweetness to match your taste.
Make Ahead & Leftovers
This salad is great to make ahead of time, but there are a few things to keep in mind:
- Dressing : You can make the dressing a day in advance and store it in the fridge. Just stir it up before using.
- Nuts : The almonds and pepitas can be made a day or two in advance. Store them in an airtight container.
- Salad : It’s best served fresh, but if you have leftovers, store it in an airtight container in the fridge. It’ll last for a day or two, but the broccoli might get a little soggy. Still edible, just not as crisp.
Broccoli Salad Recipe
This broccoli salad is a refreshing, crunchy, and flavorful side dish that’s perfect for any cookout or summer meal. It’s light, healthy, and packed with texture from the crispy nuts, sweet dried cranberries, and tangy dressing. No need for heavy mayo or added sugar — just real ingredients that taste amazing.
Ingredients
Instructions
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Preheat the oven to 350°F and line a baking sheet with parchment paper.
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Chop the broccoli into ½-inch florets and dice the stems into ¼-inch pieces. Peel any woody parts from the stems.
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In a large bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, garlic, and sea salt.
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Add the broccoli, red onions, and dried cranberries to the bowl. Toss to coat everything evenly.
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In a separate bowl, toss the almonds and pepitas with tamari, maple syrup, and smoked paprika.
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Spread the nuts on the baking sheet and bake for 10–14 minutes, or until golden and crispy.
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Let the nuts cool for 5 minutes, then toss them into the salad.
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Sprinkle a few nuts on top for extra crunch. Season with more salt if needed.
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Serve and enjoy!
Nutrition Facts
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Carbohydrate 20g7%
- Dietary Fiber 4g16%
- Sugars 8g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If you don’t have tamari, you can use regular soy sauce instead.
- For a vegan version, use vegan mayo and skip the honey or use maple syrup instead.
- You can make the dressing and the nuts ahead of time. Just mix everything up right before serving.
- The salad is best eaten fresh, but leftovers will keep in the fridge for 1–2 days.
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Frequently Asked Questions
Can I use fresh cranberries instead of dried ones?
You could use fresh cranberries, but they’re pretty tart and won’t add the same chewy texture as dried ones. If you really want to try them, just toss them in after the salad is made — they’ll add a nice burst of flavor, but they won’t hold up as well in the dressing. Dried cranberries are the way to go for the best texture and sweetness.
What if I don’t have smoked paprika?
No worries — you can skip it or substitute it with a pinch of cumin or even a little chili powder for a bit of heat. It’s not a deal-breaker, just a nice extra layer of flavor. The salad will still be tasty without it.
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