This healthy broccoli salad is one broccoli crunch salad our all-time favorite party dishes! It’s great for making ahead, as the flavors develop over time. I’ll be sharing 3 super fun cookout salads this week.
This is a healthier spin on the traditional midwest broccoli salad but it’s every bit as flavorful. Instead of using the typical 1 cup mayo: 2 tablespoons vinegar ratio for my broccoli salad dressing, I replace some of the mayo with olive oil and up the proportion of vinegar. Not only do they add a wonderful crunch to this salad, but they also bring richness and smoky flavor, so they’re the perfect nutritious substitute for bacon and cheese. SO fresh, healthy, and easy to make! Because the broccoli stays raw for this dish, you want to make sure the pieces are small enough to become fully coated and soften in the dressing. Also, when the broccoli pieces are a similar size to the other ingredients in the salad, you can get a little of everything in each bite.
Save some nuts for the last minute. If you add them too early, they’ll lose their crunch, so save some to sprinkle on right before serving! Alternatively, pack this salad up for a healthy lunch! For some of my best lunch-packing tips, check out this post. Try this slaw, this corn salad, this pasta salad, or this potato salad next!
Check out this post for 37 more salad recipes, and this post for 85 more vegan recipes! This broccoli salad recipe is the perfect easy cookout side dish! Peel any woody or course parts from the stem first. In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt.
Add the broccoli, onions, and cranberries and toss to coat. Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. 5-Part Guide to Delicious Vegetarian Eating! I do not have smoked paprika. I missed the cooking club deadline, but gained a new favorite summer salad!