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Broccoli Salad with Smoky Almonds

Name: Broccoli Salad with Smoky Almonds
Prep time: 720 s
Cook time: 1200 s
Total time: 2220 s
Yield: 6
Ingredients: 1 pound Broccoli raw; 3 tablespoons Oil olive salad or cooking; 3 tablespoons Mayonnaise reduced fat with olive oil; 1 1/2 tablespoon Vinegar cider; 2 teaspoons Mustard prepared yellow; 5 grams Syrups maple; 1 Unit Honey; 1 Unit Garlic raw; 1/4 teaspoon Salt table; 1/3 cup Onions raw; 1/3 cup Cranberries dried sweetened; 1/2 cup Nuts almonds; 1/2 cup Seeds pumpkin and squash seed kernels roasted with salt added; 1 tablespoon Soy sauce made from soy (tamari); 10 grams Syrups maple; 1/4 teaspoon Spices paprika

37'

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This dish features a mix of broccoli, red onions, and dried cranberries tossed in a flavorful dressing, topped with smoky tamari almonds and pepitas.

Not included in this recipe

Lactose

Fish

Crustaceans

Salad

Lactose-Free

Fish-free

Ingredients

Servings

- 6 Portions +

Broccoli, raw

1 pound Broccoli, raw

Oil, olive, salad or cooking

3 tablespoons Oil, olive, salad or cooking

Mayonnaise, reduced fat, with olive oil

3 tablespoons Mayonnaise, reduced fat, with olive oil

Vinegar, cider

1 1/2 tablespoon Vinegar, cider

Mustard, prepared, yellow

2 teaspoons Mustard, prepared, yellow

Syrups, maple

5 grams Syrups, maple

Honey

1 Unit Honey

Garlic, raw

1 Unit Garlic, raw

Salt, table

1/4 teaspoon Salt, table

Onions, raw

1/3 cup Onions, raw

Cranberries, dried, sweetened

1/3 cup Cranberries, dried, sweetened

Nuts, almonds

1/2 cup Nuts, almonds

Seeds, pumpkin and squash seed kernels, roasted, with salt added

1/2 cup Seeds, pumpkin and squash seed kernels, roasted, with salt added

Soy sauce made from soy (tamari)

1 tablespoon Soy sauce made from soy (tamari)

Syrups, maple

10 grams Syrups, maple

Spices, paprika

1/4 teaspoon Spices, paprika

Broccoli Salad with Smoky Almonds

Nutri value

Go to instructions

Instructions

5 Steps

37'

Total

12'

Preparation

20'

Cooking

Waiting

Step by step

1 of 5

Step 1

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

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2 of 5

Step 2

2. Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.

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3 of 5

Step 3

3. In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.

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4 of 5

20'

Step 4

4. Place the almonds and pepitas on the baking sheet, toss with the soya sauce, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).

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5 of 5

Step 5

5. Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.

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