Go Back
Broccoli Salad Recipe
Ash Tyrrell

Broccoli Salad Recipe

I still remember the first time I made this Broccoli Salad Recipe at home. I was amazed at how fresh and flavorful it turned out. The creamy dressing combined perfectly with the crunchy broccoli.
Print Recipe Pin Recipe
Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pound fresh broccoli crowns – Use crisp bright green broccoli. Cut into small florets for the best texture.
  • 3 tablespoons extra-virgin olive oil – Adds richness and helps blend the dressing smoothly.
  • 3 tablespoons mayonnaise regular or vegan – Creates a creamy base for the salad.
  • 1½ tablespoons apple cider vinegar – Brings a bright tangy flavor.
  • 2 teaspoons Dijon mustard – Adds depth and a slight kick.
  • 1 teaspoon maple syrup or honey – Balances the acidity with gentle sweetness.
  • 1 garlic clove minced – Gives savory flavor.
  • ¼ teaspoon sea salt or to taste – Enhances all the flavors.
  • ⅓ cup diced red onion – Adds crunch and sharpness.
  • ⅓ cup dried cranberries – Provides chewy sweetness.
  • ½ cup almonds – Toasting improves flavor and crunch.
  • ½ cup pepitas pumpkin seeds – Adds texture and nutty taste.
  • 1 tablespoon tamari – Seasoning for the nuts and seeds.
  • ½ teaspoon maple syrup for nuts – Adds light sweetness to toasted toppings.
  • ¼ teaspoon smoked paprika – Gives mild smoky flavor.

Method
 

  1. Start by washing the broccoli thoroughly and drying it well. Cut it into small bite-sized florets, including some tender stem pieces. Smaller pieces help the dressing coat evenly and improve texture.
  2. In a large bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and salt. Mix until the dressing becomes smooth and creamy. Taste and adjust seasoning if needed.
  3. Add the chopped broccoli, red onion, and dried cranberries to the bowl. Pour the dressing over the top and toss well until everything is evenly coated. Make sure every piece of broccoli is lightly covered.
  4. Spread almonds and pepitas on a baking sheet. Mix them with tamari, maple syrup, and smoked paprika. Roast until golden and fragrant. Let them cool before adding to the salad.
  5. Add most of the toasted nuts and seeds into the salad. Reserve some for topping. Chill the salad for at least 30 minutes before serving so the flavors blend beautifully.

Notes

  • I like to let the salad rest in the fridge for a few hours before serving. The flavor improves over time.
  • I always toast the nuts because it makes a big difference in taste.
  • Cutting broccoli into smaller pieces makes it easier to eat and better coated with dressing.
  • If I want extra freshness, I sometimes squeeze a little lemon juice before serving.
  • Adding the crunchy toppings just before serving keeps them crisp.