Broccoli salad

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  1. 1 pound broccoli crowns
  2. 3 tablespoons extra-virgin olive oil
  3. 3 tablespoons mayo
  4. 1½ tablespoons apple cider vinegar
  5. 2 teaspoons Dijon mustard
  6. 1 teaspoon maple syrup or honey
  7. 1 garlic clove, minced
  8. ¼ teaspoon sea salt, more to taste
  9. ⅓ cup diced red onions
  10. 10.⅓ cup dried cranberries
  11. Smoky tamari  almonds
  12. 11.½ cup almonds
  13. 12.½ cup pepitas
  14. 13.1 tablespoon tamari
  15. 14.½ teaspoon maple syrup
  16. 15.¼ teaspoon smoked paprika, more to taste


  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
  • In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
  • Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
  • Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.


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