Ingredients
3 large broccoli heads
3 tbsp extra-virgin olive oil
3 tbsp mayonnaise of choice
1.5 tbsp apple cider vinegar
2 tsp Dijon mustard
1 tsp honey
1/4 tsp salt
1/3 cup dried cranberries
1/4 cup roasted pepitas
Instructions
In a large bowl, whisk together the olive oil, mayonnaise, vinegar, mustard, honey, and salt. Set aside.
Roughly chop off the broccoli florets into small pieces. Discard any woody stem. Add the chopped broccoli to the dressing in a large bowl. Toss well to combine.
Add the cranberries and pepitas, tossing again to coat.
Season with more salt, if needed, and serve.
Notes
I recommend making this broccoli salad at least 3 hours before you’re ready to serve it. The apple cider vinegar will start to break down the broccoli, softening it a little and making this raw vegetable much more palatable.
It also keeps covered in the fridge for up to 3 days.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Salad, Side recipe
Nutrition
- Serving Size: 1/8th bowl
- Calories: 110g
- Sugar: 1g
- Sodium: 125mg
- Fat: 10.9g
- Saturated Fat: 1.8g
- Unsaturated Fat: 8.7g
- Trans Fat: 0g
- Carbohydrates: 2.3g
- Fiber: 0.9g
- Protein: 1.7g
- Cholesterol: 2.1mg