Description

This Healthy Broccoli Salad is a refreshing, nutrient-packed dish perfect for a light lunch or side. Featuring crunchy broccoli crowns, sweet matchstick carrots, and a tangy maple mustard dressing, it's a delightful blend of textures and flavors. The salad is enhanced with dried cherries, nuts, and seeds for added sweetness and crunch, making it both satisfying and wholesome.

Ingredients

Salad Ingredients

3 medium broccoli crowns (washed & dried, chopped, about 6 cups)
1 cup matchstick carrots
½ cup diced red onion
⅓ cup slivered almonds
⅓ cup sunflower seeds
1 cup dried cherries (or dried cranberries)
⅓ cup chopped vidalia onion (about ½ small onion)

Dressing Ingredients

¼ cup olive oil
¼ cup apple cider vinegar
3 tablespoons pure maple syrup
½ tablespoon stone ground mustard
2 teaspoons coconut aminos
½ teaspoon salt (to taste)
¼ teaspoon black pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Prep Broccoli and Vegetables: Wash and dry the broccoli thoroughly, then chop into small crowns. Combine chopped broccoli, matchstick carrots, diced red onion, slivered almonds, sunflower seeds, dried cherries, and chopped vidalia onion in a large mixing bowl; set aside.
Make the Dressing: Place olive oil, apple cider vinegar, maple syrup, stone ground mustard, coconut aminos, salt, and black pepper into a blender. Blend until smooth and creamy. For a thinner consistency, add 1-2 tablespoons of water or non-dairy milk and blend again.
Combine Salad and Dressing: Pour the dressing over the salad ingredients in the bowl. Toss well to ensure all components are evenly coated with the dressing.
Let it Soak: For optimal flavor, allow the salad to rest for at least one hour, letting the dressing absorb fully into the broccoli and other ingredients. This step enhances taste and texture before serving.

Notes

For a thinner dressing consistency, add water or non-dairy milk gradually while blending.
This salad is best served chilled or at room temperature after resting to absorb flavors.
You can substitute dried cranberries for dried cherries if preferred.
To make this salad vegan and gluten-free, ensure all ingredients such as coconut aminos and mustard are certified accordingly.
Store leftovers in an airtight container in the refrigerator for up to 3 days.