Broccoli Salad

Make vibrant Broccoli Salad with creamy dressing and smoky tamari almonds for a crunchy, crowd-pleasing side.

Ingredients

• 1 pound broccoli crowns
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons mayonnaise, I like Sir Kensington's or vegan mayo
• 1½ 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
• ⅓ cup diced red onions
• ⅓ cup dried cranberries
• ½ cup almonds
• ½ cup pepitas
• 1 tablespoon tamari
• ½ teaspoon maple syrup
• ¼ teaspoon smoked paprika, more to taste

Instructions

Step 1: Preheat and prepare the sheet

Preheat the oven to 350°F and line a baking sheet with parchment paper so it's ready for the smoky almond and pepita roast. Lay out the clean sheet on the painted pine wood surface and arrange a small bowl for the toasted mix—this keeps the sequence tidy and the baking step simple and reliable.

Step 2: Chop the broccoli and stems

Trim and chop the broccoli crowns into uniform ½-inch florets and carefully dice any remaining stems into ¼-inch pieces after peeling away any woody or coarse outer layers. Place the cut broccoli in a large mixing area (or a shallow bowl) so the pieces read as crisp, bright green bites with clean, exposed stem texture and tiny water droplets from a recent rinse.

Step 3: Whisk the dressing and toss the salad

In the bottom of a large bowl whisk together extra-virgin olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup (or honey), minced garlic, and sea salt until glossy and emulsified; then add the broccoli pieces, diced red onion, and dried cranberries and toss gently until every floret is evenly coated and the cranberries peek like dark jewels. The mixture should look lightly glossy with visible mustard fibers and tiny garlic bits clinging to the broccoli.

Step 4: Roast the smoky tamari almonds and pepitas

Scatter almonds and pepitas into a thin layer on the prepared parchment-lined sheet, toss them with tamari, a touch of maple syrup, and smoked paprika so each nut and seed wears a thin, shiny glaze, then roast 10–14 minutes until golden and fragrant. Remove from the oven and allow the pieces to cool for about five minutes on the parchment—this is when they crisp and the tamari glaze sets into a slightly sticky, smoky shell.

Step 5: Finish, toss, and serve

Toss most of the cooled smoky tamari almonds and pepitas into the dressed broccoli salad, reserving a few glossy pieces to sprinkle on top for contrast. Taste and adjust salt if needed, transfer the mixture to a decorative serving platter if desired, arrange the salad for an inviting, slightly heaped presentation, and scatter the reserved crunchy bits over the surface before serving.

Notes

• Reserve some roasted nuts and pepitas to sprinkle on top for crunch.
• Store toasted nuts separately to keep them crisp.
• Taste and adjust salt after tossing to avoid over-salting.