Broccoli and Smoked Almond Salad
Ingredients:
- 3 tbsp rapeseed oil
- 1 large broccoli
- 1 large red onion, diced
- 70g dried cranberries
- 1½ tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 4 tbsp vegan Mayo
- 1 garlic clove, minced
- 1 tsp maple syrup
- ¼ tsp sea salt, more to taste
Smoky tamari almonds - 65g Almonds
- 65g pumpkin seeds
- 1 tbsp tamari
- ½ tsp maple syrup
- ¼ teaspoon smoked paprika, more to taste
Method:
- Preheat the oven to 180 C and line a baking sheet with parchment paper.
- Chop the broccoli florets into ½-inch pieces and any remaining stems into smaller ¼-inch pieces. Peel any woody or course parts from the stem first. In the bottom of a large bowl, whisk together the oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
- Place the almonds and pumpkin seeds on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 12 minutes or until golden brown.
- Toss the almonds and pumpkin seeds into the salad, reserving a few to sprinkle on top. Season to taste and serve.
