Bursting with Flavor: The Ultimate Broccoli Salad Recipe

Are you looking for an Ultimate Broccoli Salad that’s both nutritious and bursting with flavor? Look no further than the delightful combination of broccoli florets, red onion, cranberries, slivered almonds, pepitas, grapes, and cashew mayo. This broccoli salad recipe is not only visually appealing with its vibrant colors, but it also offers a symphony of tastes and textures that will leave you craving more. Let’s dive into the world of this sensational broccoli salad!

To create this delicious broccoli salad, you will need the following ingredients:

• 8 cups of fresh broccoli florets
• 1/2 small red onion, diced
• 1/2 cup dried cranberries
• 1/2 cup slivered almonds
• 1/4 cup pepitas (pumpkin seeds)
• 2 cups red seedless grapes, halved
• 1 cup cashew mayo (recipe below)
• 3 Tbsp seasoned rice vinegar
• 2 Tbsp maple syrup

Cashew Mayo Ingredients:

• 1 cup raw cashews, soaked in water for 2-4 hours
• 2 teaspoons lemon juice
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon nutritional yeast
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Water, as needed for desired consistency

To view the full post and recipe for this cashew mayo click here: Cashew Mayo

Instructions:

1. Prepare the Broccoli: Start by washing the broccoli florets and trimming them into tiny bite-sized pieces. Place the florets in a large bowl and set aside.
2. Make the Cashew Mayo: In a blender or food processor, combine the soaked cashews, lemon juice, apple cider vinegar, Dijon mustard, nutritional yeast, salt, and black pepper. Blend until smooth, adding water gradually to reach your desired consistency. The cashew mayo should have a creamy texture, similar to traditional mayonnaise.
3. Assemble the Salad: Add the diced red onion, dried cranberries, slivered almonds, pepitas, and halved grapes to the bowl of broccoli florets. Gently toss the ingredients together to combine.
4. Add the Cashew Mayo Dressing: Pour the cashew mayo over the broccoli salad mixture and toss until all the ingredients are well-coated. Ensure each bite of salad is generously coated in the creamy dressing.
5. Refrigerate and Serve: Cover the salad bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. When you’re ready to serve, give it a final toss and transfer the salad to a beautiful serving dish.
6. Enjoy the Burst of Flavors: Serve this broccoli salad as a delightful side dish, a refreshing lunch, or even as a light dinner. The crispness of the broccoli, the sweetness of the grapes and cranberries, the crunch of almonds and pepitas, all harmoniously combine with the creamy cashew mayo dressing to create a symphony of flavors in every bite.

This broccoli salad recipe is a perfect balance of nutrition, taste, and texture. The combination of fresh broccoli florets, red onion, cranberries, slivered almonds, pepitas, grapes, and cashew mayo creates a salad that’s not only visually appealing but also a delight for your taste buds. With its vibrant colors and incredible flavor, this broccoli salad is sure to become a family favorite. So, gather your ingredients and start preparing this sensational salad today!

Ultimate Broccoli Salad

A delightful combination of broccoli florets, red onion, cranberries, slivered almonds, pepitas, grapes, and cashew mayo. This broccoli salad recipe is not only visually appealing with its vibrant colors, but it also offers a symphony of tastes and textures that will leave you craving more.

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Prep Time 30 minutes mins

Course dinner, lunch, Side Dish

Cuisine American

Servings 10

Calories 213 kcal

Ingredients

  

1x2x3x

• 8 cups broccoli florets (about 2 heads)
• ⅓ cup red onion diced
• ½ cup dried cranberries
• ½ cup slivered almonds
• ½ cup pepitas
• 2 cups sliced red seedless grapes

For The Cashew Mayo

• 1 cup raw cashews soaked*
• ½ teaspoon dijon mustard
• 1 teaspoon apple cider vinegar
• 1 teaspoon lemon juice
• ½ teaspoon nutritional yeast
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 Tbsp seasoned rice vinegar
• 2 Tbsp maple syrup
• water, as needed for desired consistency

Instructions

 

• Start by washing the broccoli florets and trimming them into tiny bite-sized pieces. Place the florets in a large bowl and set aside.
• In a blender or food processor, combine the soaked cashews, lemon juice, apple cider vinegar, Dijon mustard, nutritional yeast, salt, and black pepper. Blend until smooth, adding water gradually to reach your desired consistency. The cashew mayo should have a creamy texture, similar to traditional mayonnaise.
• Add the diced red onion, dried cranberries, slivered almonds, pepitas, and halved grapes to the bowl of broccoli florets. Gently toss the ingredients together to combine.
• Pour the cashew mayo over the broccoli salad mixture and toss until all the ingredients are well-coated. Ensure each bite of salad is generously coated in the creamy dressing.
• Cover the salad bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. When you're ready to serve, give it a final toss and transfer the salad to a beautiful serving dish.

Notes

*soak raw cashews by covering with water and letting sit overnight OR quick soak in HOT water for 10-15 minutes. 

Nutrition

Calories: 213kcalCarbohydrates: 25gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.003gSodium: 89mgPotassium: 589mgFiber: 6gSugar: 10gVitamin A: 475IUVitamin C: 67mgCalcium: 77mgIron: 3mg

Keyword broccoli salade, vegan broccoli salad

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