Broccoli Salad

Look, I’m just going to say it.

This broccoli salad is one of those recipes that sounds boring but ends up stealing the show at every single gathering.

Readers can’t stop raving about it. “Family favorite.” “So tasty and healthy.” “Perfect for potlucks.” And honestly? They’re right.

The best part? You can throw it together in about 20 minutes. Then forget about it in the fridge while it gets even better.

Why You’ll Actually Want to Make This

Here’s what makes this salad different:

• Everyone eats it. Even the people who “don’t like broccoli” go back for seconds. Fresh broccoli meets sweet cranberries and crunchy almonds in every single bite.
• It’s actually good for you. Packed with vegetables and healthy fats from olive oil and nuts. No guilt here.
• Super quick. Ready in 20 minutes flat. I’ve made it during commercial breaks.
• Gets better with time. Make it the night before. Seriously. The flavors need time to hang out together.
• Travels well. Perfect for bringing to parties, barbecues, or family meals. No stress about keeping it warm.

Before You Start

Time breakdown:

• Prep: 15 minutes
• Cook: 5 minutes
• Total: 20 minutes

How much does this make?

Enough for 6-8 people as a side dish.

Need more? Just double everything and grab a bigger bowl.

Skill level:

Easy. Like, really easy. If you can chop vegetables and whisk things together, you’re golden.

What You’ll Need

Grab these from your kitchen:

• Large mixing bowl
• Small bowl for dressing
• Whisk or fork
• Sharp knife
• Cutting board
• Small skillet (for toasting nuts)

Nothing fancy. I promise.

Ingredients

Okay, this is where it gets good.

The broccoli gives you that satisfying crunch. The cranberries? Sweet little bursts of flavor. And those homemade tamari almonds? Smoky. Savory. Addictive.

Here’s your shopping list:

For the Salad:

• Broccoli Crowns: Fresh and crisp, cut into small florets
• Red Onions: Sharp flavor and that gorgeous purple color
• Dried Cranberries: Sweet and chewy little gems

For the Dressing:

• Extra-Virgin Olive Oil: Rich and full of healthy fats
• Mayonnaise: Makes everything creamy and smooth
• Apple Cider Vinegar: Tangy brightness that wakes everything up
• Dijon Mustard: A little depth, a little heat
• Maple Syrup: Natural sweetness to balance the tang
• Honey: Extra touch of sweetness
• Garlic Clove: Fresh garlic punch
• Sea Salt: Brings it all together

For the Smoky Tamari Almonds:

• Almonds: Crunchy protein base
• Pepitas (Pumpkin Seeds): Extra crunch and nutrition
• Tamari: Salty umami flavor (it’s just gluten-free soy sauce)
• Maple Syrup: Helps everything stick
• Smoked Paprika: That warm, smoky flavor you can’t quite place

Ways to Mix It Up

Want to make this your own? Try these:

• Add Protein: Throw in cooked chicken, bacon bits, or chickpeas. Now it’s a full meal.
• Switch the Nuts: Walnuts, pecans, or sunflower seeds all work great.
• Add Cheese: Crumbled feta or shredded cheddar. Yes please.
• Different Fruit: Raisins, dried cherries, or chopped apples instead of cranberries.
• Make It Vegan: Just use vegan mayo in the dressing.

How to Make It (Step by Step)

1. Make the Smoky Tamari Almonds

Heat a small skillet over medium heat.

Toss in your almonds and pepitas. Stir them around for 2-3 minutes until they smell amazing.

Pour in the tamari, maple syrup, and smoked paprika.

Keep stirring until the nuts are coated and the liquid has mostly soaked in. Takes about 2 minutes.

Pull it off the heat. Let it cool while you do everything else.

2. Prep Your Vegetables

Cut your broccoli into small, bite-sized florets.

Nobody wants to wrestle with giant chunks of broccoli at a party.

Slice your red onions super thin. Like, as thin as you can manage.

Throw both in a large mixing bowl. Add the dried cranberries.

3. Make the Dressing

Grab a small bowl.

Whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, honey, minced garlic, and sea salt.

Mix until it’s smooth and creamy. Should take about 30 seconds.

4. Bring It All Together

Pour that dressing right over your broccoli mixture.

Toss it well. Every piece should get coated.

Add your cooled smoky tamari almonds and pepitas.

Toss again. Gently this time.

5. Let It Chill

Here’s the secret.

Pop it in the fridge for at least 15 minutes before serving.

The flavors need time to blend. Trust me on this.

Even better? Make it the night before.

How to Serve This Thing

This salad is surprisingly versatile:

• At Barbecues: Serve it next to grilled meats, burgers, or hot dogs. It cuts through all that richness.
• At Potlucks: It travels like a champion. Tastes great even at room temperature.
• For Meal Prep: Pack it into containers. Easy lunches all week long.
• With Sandwiches: Perfect sidekick for turkey, chicken, or veggie sandwiches.
• At Picnics: The sturdy broccoli doesn’t wilt in the sun like lettuce does.

Storing Leftovers

The dressing:

Store it separately in an airtight container. Keeps in the fridge for up to 5 days.

The assembled salad:

Leftovers last 3-4 days in the fridge in an airtight container.

Plot twist? The salad actually gets better after a day. The flavors marry. The broccoli softens just slightly. Chef’s kiss.

Extra nuts:

Store them in a sealed container at room temperature. They’ll last about a week.

If they last that long. Mine never do.

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Tips That Actually Matter

Cut small: Chop your broccoli into small, uniform pieces. They’re easier to eat and the dressing coats them better.

Soak those onions: Raw onion too strong for you? Soak the sliced onions in cold water for 5 minutes. Drain them. Pat them dry. Mellows them right out.

Make it ahead: This salad tastes even better the next day. The flavors have time to get to know each other.

Wait to dress: Want the crispest possible broccoli? Wait to add the dressing until just before serving. But honestly, I rarely do this.

Fresh nuts are key: Make those smoky almonds right before adding them. That’s when they’re at peak crunch.

Nutrition Info

Nutrient	Amount per Serving
Calories	220
Total Fat	16g
Saturated Fat	2g
Cholesterol	5mg
Sodium	280mg
Total Carbohydrates	18g
Dietary Fiber	4g
Sugars	11g
Protein	5g
Vitamin A	15% DV
Vitamin C	90% DV
Calcium	6% DV
Iron	8% DV

Based on 8 servings

Your Questions Answered

Can I use frozen broccoli?

No. Just no.

Fresh broccoli stays crunchy. Frozen broccoli turns into mush when you thaw it. Not what you want here.

How do I keep the broccoli crunchy?

Use fresh, firm broccoli and keep the salad cold. Weirdly, the dressing actually helps preserve the crunch instead of making it soggy.

Can I make this dairy-free?

Yep. Just use vegan mayo in the dressing. Everything else is already dairy-free.

What if I don’t have tamari?

Regular soy sauce works totally fine. Tamari is just the gluten-free version with a slightly richer flavor. But honestly? Most people can’t tell the difference.

How long does this last?

The salad keeps well for 3-4 days in the fridge.

And here’s the thing…

Most people say it tastes better on day two. The flavors blend. Everything mellows. It’s magic.

Final Thoughts

This broccoli salad is one of those rare recipes that checks every box.

Fresh vegetables? Check.

Sweet and savory balance? Check.

Actually healthy? Check.

Easy enough for a weeknight? Check.

Good enough for special occasions? Double check.

The combination of crunchy broccoli, sweet cranberries, and those smoky tamari almonds creates something that’s way more interesting than your average salad. And that creamy, tangy dressing? It brings everything together perfectly.

Make this once.

I guarantee it becomes a regular in your rotation. My family requests it for everything now. Birthday dinners. Holiday meals. Random Tuesdays.

And I’m totally fine with that.