This Broccoli Salad comes together in about 30 minutes and is a perfect no-bake option for a quick and easy side dish that your family will love! So, let’s dive into this fun, fresh recipe that’ll have everyone coming back for seconds!

Ingredient Breakdown

Before we get into the nitty-gritty of the recipe, let’s break down what goes into this amazing broccoli salad so you can see just how easy and versatile it is!

1 pound broccoli crowns: Fresh is best, but you can also use frozen! Just make sure to thaw and drain them well.
3 tablespoons extra-virgin olive oil: A little drizzle of good quality olive oil adds flavor and richness.
3 tablespoons mayonnaise: This adds that creamy element. You can opt for Greek yogurt for a lighter option!
1½ tablespoons apple cider vinegar: This gives the salad a nice tang.
2 teaspoons Dijon mustard: For a touch of zing, feel free to substitute with yellow mustard.
1 teaspoon maple syrup or honey: Just a hint of sweetness balances everything perfectly.
1 garlic clove (minced): If you love garlic like I do, you can add more!
¼ teaspoon sea salt: Don’t forget to adjust to your taste.
⅓ cup diced red onions: These add a crunchy bite and some vibrant color.
⅓ cup dried cranberries: Sweet and chewy, perfect against the crunch of broccoli.
½ cup almonds: For that nutty flavor and satisfying crunch (can use walnuts or pecans too!).
½ cup pepitas: Those little green pumpkin seeds add protein and texture.
1 tablespoon tamari: For a bit of depth, feel free to leave this out if you’re not a fan.
½ teaspoon maple syrup: A pinch of sweetness to glaze the nuts.
¼ teaspoon smoked paprika: This rounds everything out wonderfully, again, adjust to your liking!

Now that you have all your ingredients lined up, let’s get cooking!

Let’s Get Cooking!

Preheat the oven to 350°F and line a baking sheet with parchment paper. This is for our roasted nuts, and you’re gonna love the aroma that wafts through your kitchen while they bake!
Chop the broccoli: Chop those broccoli florets into ½-inch pieces, don’t forget to dice any remaining stems into ¼-inch cubes (peeling off any woody bits first). Freshly chopped broccoli adds a delightful crunch.
Make the dressing: In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and a generous pinch of sea salt. You want this to be well combined, trust me, it’s going to be amazing!
Toss it all together: Add the chopped broccoli, diced onions, and dried cranberries to your dressing, tossing gently to coat everything in that creamy goodness. It’s pretty to look at already!
Prepare the nuts: Place the almonds and pepitas on your baking sheet. Drizzle them with the tamari and the half teaspoon of maple syrup and sprinkle some smoked paprika over the top. Toss those around a bit to make sure they’re evenly coated, and then spread them into a single layer.
Bake: Pop the baking sheet into the oven and bake them for about 10 to 14 minutes or until they’re golden brown. Kind of hard to resist the smell while they’re baking, it’s heavenly! Let them cool for about 5 minutes after removing from the oven (they’ll get crispy as they cool, trust me).
Finish it off: Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top for garnish. Give everything a little taste and adjust seasoning if necessary. And just like that, you’re ready to serve!

If you loved this broccoli salad, be sure to check out my Macaroni Salad or my Steakhouse Potato Salad!

Why This Recipe Works

Quick & Easy

This salad comes together in under 30 minutes, making it perfect for those busy weeknights when you just don’t have the time to fuss with complicated recipes.

One-Pot Meal

Since there’s minimal cooking (only for the nuts), you have hardly anything to clean up afterward, just one bowl and your baking sheet!

Crowd-Pleaser

You’re going to find this salad to be a hit with the whole family. The combination of textures and flavors is simply irresistible, from the crunchy broccoli to the sweet cranberries and creamy dressing.

Budget-Friendly

Using simple, affordable ingredients means this salad won’t break the bank. Plus, it’s a fantastic way to use any leftover veggies you might have!

Customizable

The versatility of this salad really shines. Whether you’re adding in different nuts, using a different type of vinegar, or even swapping the dressing altogether, you can tailor it to suit your family’s tastes and dietary needs.

How to Serve This Broccoli Salad

Now that your salad is ready, the real question is: how do you plan on serving it? Here are some suggestions:

As a Side Dish: Pair this salad with grilled chicken, steaks, or even fish. It’s a perfect complement!
Meal Prep Delight: Make it ahead of time for quick lunches during the week.
Potlucks and Picnics: This salad is great for gatherings. Serve it on a big platter and watch it disappear!

Storage Tips

Refrigeration: This salad will keep in the fridge for about 3-5 days in an airtight container. However, if you’re worried about sogginess, consider adding the nuts just before serving.
Reheating: This dish is best cold. But if you prefer it slightly warmed, you can warm it gently in the microwave, just be careful not to wilt the greens.
Freezer Friendly: Not really! Since it’s a salad with fresh veggies and crunchy components, freezing isn’t ideal as it alters the texture.

And there you have it! This quick and easy Broccoli Salad is sure to earn a spot as one of your family favorites, whether you make it for a weeknight dinner or a fancy gathering. It’s wholesome, loaded with flavor, and oh-so-nutritious. I hope you enjoy making it just as much as I do!

So, next time you’re in a rush or looking to impress, remember this go-to recipe! You could even serve it at your next barbecue or family gathering and boast about how easy it was to whip up. I mean, who doesn’t love a simple yet satisfying dish?

With flavors that come together so harmoniously and the confidence that this is a recipe you can always rely on, you’ll definitely be making this time and again!

Happy cooking! And for more recipes, follow us on Pinterest.

Easy Broccoli Salad

Author: amelia
Total Time: 29 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious, no-bake broccoli salad that comes together in about 30 minutes for a quick and easy side dish your family will love!

Ingredients

Scale

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
⅓ cup diced red onions
⅓ cup dried cranberries
½ cup almonds
½ cup pepitas
1 tablespoon tamari
½ teaspoon maple syrup
¼ teaspoon smoked paprika

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Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Chop the broccoli into ½-inch pieces and dice any remaining stems into ¼-inch cubes.
In a large bowl, whisk together olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and a pinch of salt.
Add chopped broccoli, diced onions, and cranberries to the dressing, tossing gently to coat.
Prepare the nuts: place almonds and pepitas on the baking sheet, drizzle with tamari and maple syrup, and sprinkle with smoked paprika. Toss to combine.
Bake nuts for 10 to 14 minutes or until golden brown. Let cool for 5 minutes.
Toss almonds and pepitas into the salad. Adjust seasoning if necessary and serve.

Notes

This salad is great for meal prep and can be customized with other vegetables or nuts.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 10g
Sodium: 300mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 6g
Cholesterol: 10mg