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Chef Verde
about 1 hour ago
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Mom's Broccoli Salad

Mom's Broccoli Salad

Recipe Details

Author Roni Zaide
Prep Time 10 minutes (plus 1–2 hours chilling)
Cook Time 0 minutes

Summary

Crunchy fresh broccoli is tossed in a bright, tangy-sweet vinaigrette of mustard, balsamic, and maple, with pops of tart cranberry and aromatic garlic. Finished with a nutty or seedy sprinkle for irresistible texture and balance.

Instructions

  1. 1

    In a medium container with a lid, whisk together the maple syrup, balsamic vinegar, olive oil, mustard, salt, black pepper, and minced garlic.

  2. 2

    Add the broccoli florets, sliced green onions, and dried cranberries. Close the lid and shake well to coat evenly.

  3. 3

    Refrigerate for at least 1 hour (up to 2 hours), shaking the container periodically to redistribute the dressing.

  4. 4

    To serve, top with pistachios, walnuts, pecans, or pumpkin seeds for a nut-free option.

  5. 5

    Optional: Fold in additional veggies or fruit such as radish, red cabbage, carrot matchsticks, cucumber, fresh green peas, or green apple.

Ingredients

  • 3 cups broccoli florets (fresh)
  • 1/4 cup dried cranberries
  • 2 green onions (sliced)
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 2 tsp mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 small clove garlic (minced)
  • 1/4 cup pistachios, walnuts, pecans, or pumpkin seeds
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