I’m really excited to share this broccoli salad recipe with you. It’s my absolute favorite way to eat fresh broccoli. All you need is some broccoli florets, a few ingredients for home made maple dijon vinaigrette and you have the best broccoli salad ever.
Admittedly, I don’t include fresh veggies in our meals as often as I should. We eat plenty of fruit and the veggies we eat are cooked into soups and things. But for some reason, I don’t do fresh sides as often.
I’ve been working on this salad for a few months. It’s slowly morphed into what I think is absolute perfection for fresh broccoli.
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You’ll need some fresh broccoli florets, chopped into bite size pieces. It’s up to you if you want to trim off the longer stems.
I always buy halved walnuts because they are cheaper and then I crush a few by hand. It doesn’t take long.
These are essential to the recipe. They add a tangy compliment that I love.
I love adding hemp hearts to recipes whenever I get the chance. They’re high in protein and magnesium, which are both so essential. They’re also full of healthy fats and fatty acids which help to lower cholesterol and blood pressure.
Maple Dijon Dressing
You can find the recipe for my home made Maple Dijon Vinaigrette here. It’s so easy. You won’t feel like you’re adding in an extra step.
How to Make Broccoli Salad
In a large mixing bowl or serving bowl, add in the chopped broccoli, walnuts, dried cranberries, hemp hearts and maple dijon vinaigrette. Toss everything together.
This salad goes mushy pretty fast and it’s best served fresh. If you’re not too picky (like I am), you will probably still like it the next day.
If you aren’t serving this to a big crowd, you might consider cutting the recipe or only dressing portions of the salad at a time. Otherwise, a good amount of it might go mushy and just get thrown away.
- 12 ounces fresh broccoli - chopped into bite size pieces and stems trimmed (about 6-8cups)
- 1 cup dried cranberries
- ½ cup chopped walnuts
- 3 tbsp hemp hearts
- ⅓ cup maple dijon dressing - the whole amount that the recipe makes
- Add all ingredients to a large mixing bowl or serving bowl and toss together.
- Serve immediately. Store in refrigerator for up to 24 hours. Best when fresh.
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