Broccoli and Smoked Almond Salad


  • 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


  1. Preheat the oven to 180 C and line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Toss the almonds and pumpkin seeds into the salad, reserving a few to sprinkle on top. Season to taste and serve.