Broccoli is one of my favorite vegetables! When it’s blended with roasted nuts and a tangy dressing for this recipe, it is especially delicious. This is a great summer salad that will surely delight your tastebuds with a nice balance of sweet and salty flavors. Also, if you are dairy-free, the recipe can be modified to use light vegan mayonnaise to fit your needs.
As an added value, broccoli is loaded with vitamins A, C and K. It’s also packed full of calcium, folate, iron, and antioxidants. Broccoli also provides plenty of fiber, which aids indigestion and helps you feel fuller longer.
Bring this salad to your next outdoor gathering as a side dish or a main dish—it will be a hit!
To Healthy Eating!
PS: Be sure to check out my newly-published Power of 5 Test Kitchen Cookbook: Caregiver Edition! Here’s a bit about it: Full of recipes, helpful hints, and the tools you need to promote safe and meaningful engagement for those challenged with an illness. Your kitchen can be a place where fun and health flourish, no matter the challenges you face.
The Power of 5 Test Kitchen Cookbook: Full Edition will release in Fall 2021 with many more time-tested, healthy Power of 5 recipes. There’s even a section for healthy Power of 5 dog treats! Stay tuned.
PPS: Remember to follow me in the Power of 5 Test Kitchen and join in the happenings!
- Like our Facebook Page
- Follow us on Instagram: @powerof5testkitchen and @drdavidbernstein
- Tag two of your friends to share this post!
Broccoli Nut Health Salad
- 1 pound Broccoli Crowns Chopped in small pieces.
- 3 Tbsp Extra-virgin Olive Oil
- 3 Tbsp Mayonnaise Regular or vegan mayonnaise.
- 1½ Tbsp Apple Cider Vinegar
- 2 tsp Dijon Mustard Spicy brown mustard can work as well.
- 1 tsp Maple Syrup Or honey, if preferred.
- 1 medium Garlic Clove Minced, or 1-2 Tbsp pre-minced garlic.
- ¼ tsp Sea Salt To taste.
- ⅓ cup Red Onions Finely diced.
- ⅓ cup Dried Cranberries Low/no sugar preferred.
Roasted Almonds with Tamari & Smoked Paprika!
- ½ cup Almonds Raw.
- ½ cup Pepitas Or lightly-salted pumpkin seeds.
- 1 Tbsp Tamari Sauce Or substitute with Bragg Liquid Aminos.
- ½ tsp Maple Syrup Or honey.
- ¼ tsp Smoked Paprika To taste.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium-sized bowl, place the almonds and pepitas, then add the tamari, maple syrup, and smoked paprika. Mix well.
- Spread the almond and pepita mixture in a thin layer over the parchment-covered baking sheet. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes. They tend to get crunchier the longer they cool!
- Chop the broccoli florets into half-inch pieces. Rinse stems and dice into quarter-inch pieces.
- Whisk olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt in a large mixing bowl.
- Add the chopped broccoli, red onions, and cranberries to the mixture, and toss to coat.
- Toss the almonds and pepitas into the salad. Reserve a few to sprinkle on top.
- Salt and pepper to taste!