Smoky Tamari Almond Broccoli Salad Recipe
A fresh and crunchy broccoli salad featuring a tangy, creamy dressing and smoky tamari roasted almonds and seeds for a delightful texture and flavor combination. Perfect as a healthy side or light meal.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 1 pound broccoli crowns
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- ¼ teaspoon sea salt, plus more to taste
- ⅓ cup diced red onion
- ⅓ cup dried cranberries
Smoky Tamari Almonds and Seeds
- ½ cup almonds
- ½ cup sunflower seeds or pepitas
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- ¼ teaspoon smoked paprika, more to taste
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for roasting the nuts and seeds.
- Chop Broccoli: Chop the broccoli florets into ½-inch pieces and dice any remaining stems into ¼-inch pieces after peeling off any woody or coarse parts to ensure tenderness and texture consistency.
- Make Dressing and Toss Salad: In the bottom of a large bowl, whisk together extra-virgin olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup (or honey), minced garlic, and sea salt. Add the chopped broccoli, diced red onions, and dried cranberries, tossing everything together until well coated with the dressing.
- Prepare and Roast Nuts and Seeds: Spread the almonds and sunflower seeds evenly on the prepared baking sheet. Toss them with tamari, maple syrup, and smoked paprika to evenly coat. Roast in the preheated oven for 10 to 14 minutes until golden brown, stirring halfway through if desired. Once done, remove from the oven and allow to cool for 5 minutes; they will crisp up as they cool.
- Combine and Serve: Toss the roasted nuts and seeds into the salad, reserving a few to sprinkle on top for garnish. Adjust seasoning with additional salt if needed and serve immediately for the best crunch and flavor balance.
Notes
- For a vegan option, use vegan mayonnaise or substitute with a cashew cream.
- Maple syrup can be replaced with honey if preferred.
- You can substitute sunflower seeds with pepitas based on preference or availability.
- Make sure to cool the roasted nuts and seeds fully before mixing into the salad to maintain crispiness.
- This salad can be made a few hours ahead; keep refrigerated and toss again before serving.