I don’t remember having much broccoli around when I was a kid, so I never had a chance to hate it..
I think my mom started making this salad when I was a teenager, and it quickly became a hit in our family – I love the crunchiness of fresh broccoli (crunchy is my favourite texture in food..!) and the combination of mustard, balsamic and maple in the dressing is just a celebration in your mouth!
This salad is quick to put together, but if you have some patience, let it sit in the fridge for a while – it will make it even better!
Prep time: 10 minutes
Wait time: 1-2 hours
Serves 2-4
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(Nut free optional)
Ingredients
- 3 cups fresh broccoli florets
- ¼ cup dried cranberries
- 2 green onions, sliced
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 tsp mustard
- ½ tsp salt
- ¼ tsp black pepper
- 1 small garlic clove, minced
- ¼ cup pistachios, walnuts, or pecans (use pumpkin seeds for a nut free option)
Instructions
In a medium sized container with a lid, place maple, balsamic vinegar, olive oil, mustard, salt, pepper and minced garlic.
Whisk together.
Add broccoli florets, green onions and dried cranberries.
Close the lid and give the container a good shake.
Place in the fridge for at least 1 hour before serving, shaking the container periodically.
To serve, top with pistachios, walnuts, pecans, or pumpkin seeds.
You can keep this salad simple, or add some other veggies or fruit – like radish, red cabbage, carrot matchsticks, cucumber, fresh green peas, green apple, etc.
Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media
