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The Ultimate Broccoli Salad Recipe for Summer

The Best Ultimate Broccoli Salad Recipe You'll Love This Summer

The Ultimate Broccoli Salad Recipe for Summer is a refreshing, customizable dish bursting with flavor, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 34 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups broccoli crowns, cut into florets Use deep green, tightly packed florets for the best flavor.
  • 1 cup red onions, finely diced Substitute with scallions for a milder taste.
  • 1 cup dried cranberries Can swap for golden raisins or chopped apples.
  • 1 cup whole almonds Feel free to use walnuts or omit for a nut-free salad.
  • 1/2 cup pepitas Adds a satisfying crunch and healthy protein.
For the Dressing
  • 1/2 cup extra-virgin olive oil Adds richness.
  • 1/2 cup mayonnaise Use regular or vegan depending on preference.
  • 2 tablespoons apple cider vinegar Provides necessary acidity.
  • 1 tablespoon Dijon mustard Adds a tangy kick.
  • 2 tablespoons maple syrup or honey For sweetness; can also use stevia.
  • 1 clove garlic, minced Fresh garlic is recommended.
  • 1 teaspoon sea salt Adjust according to taste.
For Toasting
  • 1 tablespoon tamari Gluten-free alternative to soy sauce.
  • 1 teaspoon smoked paprika Adjust to liking.

Equipment

  • Oven
  • baking sheet
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

How to Make the Ultimate Broccoli Salad
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Rinse and cut the broccoli crowns into bite-sized florets and dice the stems.
  3. In a large mixing bowl, whisk together olive oil, mayonnaise, vinegar, mustard, maple syrup, minced garlic, and salt until smooth.
  4. Toss broccoli, red onions, and cranberries in the bowl with the dressing until evenly coated.
  5. Spread almonds and pepitas on the baking sheet, drizzle with tamari and maple syrup, and sprinkle with smoked paprika. Bake for 10-14 minutes until golden brown.
  6. Fold in most of the cooled nuts and seeds into the salad, saving some for topping. Adjust seasoning to taste.
  7. Serve immediately or chill in the refrigerator for up to 3 days.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 14gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 200mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 80mgCalcium: 70mgIron: 1mg

Notes

Garnish with fresh herbs like parsley or cilantro for added flavor and color.

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