Broccoli Salad
Servings: 8 people
- 2 medium heads (680 grams) broccoli about 1½ pounds; cut into small florets and stems chopped into small pieces
- ½ (½) red onion finely chopped
- ½ cup (50 grams) dried cranberries
- ¼ cup (35 grams) almonds chopped
- ¼ cup (35 grams) seeds sunflower or pumpkin
- ½ packed cup (90 grams) sun-dried tomatoes in oil cut into strips with scissors or chopped
For the Dressing
- ½ cup (120 grams) vegan mayo or regular mayonnaise
- ½ cup (120 grams) Greek yogurt we use fat-free Greek yogurt. Substitute non-dairy yogurt.
- 2 tablespoons (30 grams) apple cider vinegar
- 1 tablespoon (15 grams) maple syrup or sugar
- 1 teaspoon (1 teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- Chop the broccoli – Rinse, dry, and cut 2 medium heads broccoli into small, bite-sized florets. Peel and chop the stem if needed. Add to a large bowl.
- Toast the nuts & seeds – Chop ¼ cup almonds. Toast almonds and ¼ cup seeds seeds in a skillet over medium heat for about 2 minutes, stirring often, until golden. Let cool.
- Make the dressing – In a small bowl, whisk ½ cup vegan mayo, ½ cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon salt, and ⅛ teaspoon black pepper.
- Assemble the salad – Add ½ red onion, ½ cup dried cranberries, toasted nuts and seeds, and sun-dried tomatoes to the broccoli. Pour the dressing on top and toss to coat. Serve immediately or chill for 30 minutes for extra flavor.
SUBSTITUTIONS
- Broccoli → Substitute with cauliflower or a mix of broccoli and cauliflower.
- Sun-dried tomatoes → Use roasted red peppers or chopped olives for a savory flavor.
- Red onion → Swap with shallots or spring onions for a milder taste.
- Dried cranberries → Replace with raisins, dried cherries, or dried blueberries.
- Almonds → Substitute with walnuts, pecans, or cashews.
- Mixed seeds → Use sunflower seeds, pumpkin seeds, hemp seeds, or flaxseeds.
- Mayonnaise → Use vegan mayo, all Greek yogurt, or a blend of yogurt and tahini for a lighter twist.
- Greek yogurt → Swap with plant-based yogurt or sour cream.
- Maple syrup → Replace with honey, agave syrup, or a sprinkle of sugar.
- Apple cider vinegar → Substitute with lemon juice, white wine vinegar, or red wine vinegar.
- Chop small: Smaller broccoli florets soak up the dressing better and are easier to eat.
- Toast the nuts: Toasting boosts crunch and flavor.
- Lighten the dressing: Swap half the mayo with Greek yogurt for fewer calories and extra protein.
- Let it rest: Chill the salad for 30 minutes to meld the flavors beautifully.
