Easy Broccoli & Almond Salad


  • 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

Step 1

Preheat the oven to 350°F. Line the baking tray with parchment paper.

Step 2

Peel the hard, woody parts of the broccoli first, chop the florets into ½-inch pieces and dice the stems up to ¼-inches.

Step 3

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.

Step 4

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).

Step 5

Throw in the almonds and pepitas into the salad – mix thoroughly. You can also sprinkle some separately from the top once finished! 


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