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Crunchy Broccoli Salad

Adapted from Love and Lemons

This vegetarian broccoli salad is a super summer recipe! With a lightly creamy, tangy dressing, it’s fresh, healthy & delicious.

Total Time: 25 Minutes

Crunchy Broccoli Salad


  • 500 grams 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 heaped teaspoon Sahara Foods crushed garlic
  • ¼ teaspoon salt, more to taste
  • ⅓ cup diced red onions
  • ⅓ cup dried cranberries
  • ½ cup almonds
  • ½ cup pumpkin seeds
  • 1 tablespoon tamari/reduced sodium soy sauce
  • ½ teaspoon maple syrup
  • ¼ teaspoon smoked paprika, more to taste


1. Preheat the oven to 180°C and line a baking sheet with parchment paper.
2. Chop the broccoli florets into approx. 1,5 cm pieces and any remaining stems into slightly smaller pieces. Peel any woody or course 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 pumpkin seeds on the baking sheet, toss with the soy sauce, maple syrup, and smoked paprika and spread into a thin layer. Bake 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).
5. Toss the almonds and sunflower seeds into the salad, reserving a few to sprinkle on top. Season to taste and serve.

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