Summer Broccoli and Cranberry Salad with Walnuts
A creamy, chopped broccoli and cranberry salad that is great for backyard BBQs, picnics, and parties. Everyone will love this broccoli salad!
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!