Broccoli Salad
fromloveandlemons.comwww.loveandlemons.com/broccoli-salad/comment-page-11
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.
Ingredients
Instructions
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 a ¼-inch dice. Peel any woody or coarse parts from the stem first.
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.
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).
Toss the nuts and seeds into the salad, reserving a few to sprinkle on top. Season to taste and serve.
Nutrition
- Calories
- 268 kcal
- Carbohydrate Content
- 16 g
- Protein Content
- 7 g
- Fat Content
- 21 g
- Saturated Fat Content
- 3 g
- Trans Fat Content
- 0.02 g
- Cholesterol Content
- 3 mg
- Sodium Content
- 354 mg
- Fiber Content
- 4 g
- Sugar Content
- 8 g
- Unsaturated Fat Content
- 18 g
- Serving Size
- 1 serving
