Warmer days are here and I’ve got summer salads on the brain! This Maple Mustard Broccoli Salad is SO bright and delicious. It’s easy, creamy and fast. The perfect dish to bring to your next summer cookout!
Have your next party side or healthy meal prep dish ready in less than 15 minutes. No blanching, one bowl, simple ingredients. Oil free, healthy and delicious.
The secret of the best broccoli salad is all in how you chop the broccoli. No one wants to bite into a big chunk of raw broccoli. All that pops into my mind is when Michael forces Kevin to eat broccoli and the look of horror on his face as he chews it, thick stalk first. ???? Office fans, anyone??
There will be no chewing for hours on tough broccoli stalks here! The trick to a Broccoli Salad that is ACTUALLY delicious and enjoyable to eat is chopping the broccoli VERY small. These little pieces are easier to chew and enjoy and most importantly there’s more surface area that the creamy dressing can seep into. ‘Cause really, it’s always about the condiments anyway.
Prep Time 15 minutesmins
Total Time 15 minutesmins
Course Appetizer, Party Dish, Salad, Side Dish, Snack
Cuisine Gluten-Free, Vegan
Servings 6servings
Ingredients
6-7cupbroccolichopped small about 1 large or 2 small crowns
¼cupred onion diced small*
¼cupdried cranberries
3tablespoonssunflower seeds
Dressing
¼cupmaple syrup
2tablespoonstahini
2tablespoonsDijon mustard
1clovegarlic pressed or finely grated
½teaspoonsea salt
½teaspoonblack pepper freshly cracked if possible
2tablespoonfresh lemon juice
Instructions
1. In a large bowl whisk together all dressing ingredients till smooth.
2. Add finely chopped broccoli, red onion, dried cranberries and sunflower seeds and mix until coated with dressing.
3. Enjoy now or make ahead. Flavors are best when you let it sit in the fridge for 6 hours or overnight.