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Time for Summer Broccoli Salads
Nothing screams summer like a freshly chopped broccoli and cranberry salad!! I love creating variations of broccoli salads. The best kind involve minimal ingredients and don’t take too long to toss together. The addition of the toasted and sweet walnuts and pepitas makes this salad extraordinary. It’s little things like that that seem to take a recipe to that next level.
Recipes come and go every summer but I’m going to hang on to this one. I just love the dressing on this one.
When it comes to broccoli salads or any salads for that matter, I am a firm believer of getting things chopped nicely. Chopping things up well means it’s easier to eat and there is more flavor in every bite which helps to improve the quality of a recipe. Therefore, chop up your broccoli florets into 1/2 inch pieces. It’s really important.
Also we should all be eating more broccoli and this is a great article explaining many of its amazing benefits.
Eat More Variety
Right now, I am working on what I love best and that is creating recipes and enjoying them with my family. While it’s easy to stick to your usual recipes, it’s also nice to try some new things every now and then. This broccoli and cranberry salad is a great go-to salad because it has minimal ingredients, an easy dressing to whip together, and comes together quickly.
There are so many nutritious ingredients in this salad but this salad tastes so good you won’t even be thinking about whether it is healthy or not. And everyone needs a great broccoli salad they can rely on to turn out great every time. This is that kind of broccoli salad.
In my opinion, a broccoli salad needs to have a good crunch, be creamy but not drenched in mayo, and chopped up well. And I think that is why I love this broccoli and cranberry salad so much because all three of those things got checked off.
Here’s a list of what you need:
- Broccoli
- Dried cranberries
- Red onion
- Walnuts
- Pepitas
- Maple syrup
- Kosher salt
Dressing ingredients:
- Olive oil
- Apple cider vinegar
- Dijon mustard
- Maple syrup
- Mayo
- Kosher salt
Hope you give this yummy broccoli and cranberry salad a try! If you do, I would love it if you would rate it in the comments below! Thanks for stopping by!
Summer Broccoli and Cranberry Salad with Walnuts
Ingredients
Toasted Walnuts and Pepitas
- 1 cup walnuts, coarsley chopped
- 1/3 cup pepitas
- 2 tbsp maple syrup
- 1 pinch kosher salt
Salad Dressing
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 2 tbsp mayo
- 1 tsp dijon mustard
- 1 pinch kosher salt
Summer Broccoli and Cranberry Salad with Walnuts
- 1 bunch fresh broccoli, stalks trimmed chopped into 1/2" pieces
- 1/2 cup dried cranberries
- 1/2 cup red onion, chopped or finely sliced
Instructions
Toasted Walnuts and Pepitas
- Preheat oven to 350℉. Line a baking sheet with parchment paper. Arrange walnuts and pepitas on baking sheet. Drizzle maple syrup over nuts and seeds and sprinkle salt over the top. Mix to coat evenly with clean hands. Bake for 10 minutes. Set aside to cool and then break up any pieces that are stuck together.
Salad Dressing
- Add all dressing ingredients to a small-medium bowl and whisk until ingredients are incorporated. Set aside.
Summer Broccoli and Cranberry Salad
- Add broccoli, red onion, and dried cranberries to a large bowl. Add the toasted walnuts and pepitas. Drizzle the dressing over the top and toss well. Serve or refrigerate until ready to serve. Enjoy this tasty salad!
More Delicious Summer Recipes
Best Summer Fruit Salad
Grilled Romaine Salad
