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Greatest plates · Salad
Best Broccoli Salad
A crunchy, tangy broccoli salad — no mayo-heavy gloop, just a bright mustard dressing, sweet cranberries and toasted nuts.
Serves 6Prep 20 minCook 10 minSalad
Containsegg · nuts
Inspired by a recipe from Love and Lemons ↗
Protein 8%Carbs 25%Fat 67%
About 230 kcal a serve — 5 g protein, 15 g carbs, 18 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Toast the nuts
10 minToast the almonds and sunflower seeds in a dry pan until golden; set aside to cool.
In the panToast →
Whisk the dressing
DressingWhisk the mayo, olive oil, cider vinegar, Dijon, maple syrup and grated garlic with the salt.
In the bowlWhisk →
Toss the salad
CombineToss the broccoli, red onion and cranberries with the dressing until well coated.
What goes inToss →
Finish & chill
ChillScatter over the toasted nuts and seeds. Chill 20 minutes before serving.
20 min
Make aheadEven better after an hour in the fridge — add the nuts just before serving so they stay crunchy.
Estimated per serve
230 kcal · 5 g protein · 15 g carbs · 18 g fatestimates, within ~10%
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