- 1 pound broccoli heads
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup / honey
- 1 minced garlic clove
- ⅓ cup diced red onions
- ⅓ cup dried cranberries
- A pinch of sea salt
Smoky Tamari Almonds
- ½ cup almonds
- ½ cup pepitas
- 1 tablespoon tamari
- ½ teaspoon maple syrup
- A pinch of smoked paprika
Preheat the oven to 350°F. Line the baking tray with parchment paper.
Peel the hard, woody parts of the broccoli first, chop the florets into ½-inch pieces and dice the stems up to ¼-inches.
Take a large bowl and mix the olive oil, mayonnaise, apple cider vinegar, mustard, maple syrup, garlic and salt thoroughly. Next, add the broccoli, onions and cranberries; give it a good toss.
Set the almonds and pepitas onto the baking tray, add a thin layer of the tamari, maple syrup and smoked paprika to this. Bake the almonds for about 10-14 minutes, until golden brown. Once out of the oven, let it cool for 5 minutes (gets crispier whilst cooling down).
Throw in the almonds and pepitas into the salad – mix thoroughly. You can also sprinkle some separately from the top once finished!