Broccoli Salad Recipe

This broccoli salad recipe is fresh, crisp, and packed with flavor, making it a perfect side dish for cookouts, potlucks, or everyday meals. It’s a lighter take on the original broccoli salad recipe, using a tangy, lightly creamy dressing instead of heavy mayonnaise. Raw broccoli florets soften beautifully as they sit, absorbing the dressing and balancing sweet and savory notes. Whether you’re looking for a healthy broccoli salad recipe or a simple, easy version, this one delivers consistent results. It’s satisfying, colorful, and ideal for make-ahead preparation. Explore similar recipes like Broccoli Salad Recipe for any occasion.

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, even 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, toss the almonds and pepitas with tamari and smoked paprika. Toast them in a preheated 350°F (175°C) oven for 10 to 14 minutes, until golden and fragrant. Let cool slightly, then fold most of the nuts and seeds into the salad, reserving a few for topping. Season to taste and serve.

Preparation Details

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