Broccoli Salad
- Womenscorner Desk
- November 13, 2020
Ingredients :
- 1 pound broccoli crowns
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayo
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- ¼ teaspoon sea salt, more to taste
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
- Smoky tamari almonds
- ½ cup almonds
- ½ cup pepitas
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika, more to taste
Read More : A Simple Guide to Healthy Behaviour
Method : Preheat the oven to 350°F and line a baking sheet with parchment paper. Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first. In the bottom of an outsized bowl, whisk together the vegetable oil , mayo, apple vinegar , mustard, 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, syrup , and smoked paprika and spread into a skinny layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for five minutes (they’ll get crispier as they sit). Toss the almonds and pepitas into the salad, reserving a couple of to sprinkle on top. Season to taste and serve.
