loveandlemons5.0
Broccoli Salad
This broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing, and full of yummy sweet/salty flavor, it's a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
2
Chop the broccoli florets into ½-inch pieces and any remaining stems into a ¼-inch dice. Peel any woody or coarse parts from the stem first.
3
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.
4
Place the almonds and sunflower seeds on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake for 10 to ⏱️ 14 minutes, or until golden brown. Remove from the oven and let cool for ⏱️ 5 minutes (they’ll get crispier as they sit).
tamari1 tablespoon
5
Toss the nuts and seeds into the salad, reserving a few to sprinkle on top. Season to taste and serve.
Nutrition Facts
calories
268 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
354 mg
protein Content
7 g
trans Fat Content
0.02 g
cholesterol Content
3 mg
carbohydrate Content
16 g
saturated Fat Content
3 g
unsaturated Fat Content
18 g
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