Skip to content
ATTN. OTTAWA SHOPPERS: We are switching our local home deliveries to Fridays only, orders must be submitted by Tuesdays at noon, thanks for shopping with us!
FREE SHIPPING ON ORDERS OVER $75 ACROSS CANADA *some exclusions apply
Natasha’s Summer Broccoli Salad

Natasha’s Summer Broccoli Salad

Ingredients:
1 large broccoli crown
3 tablespoons olive or avocado oil
2 tbsp tahini
1 1/2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon maple syrup or honey
1 garlic clove, minced
1/4 teaspoon sea salt, more to taste
1/3 cup diced red onions
1/3 cup dried unsweetened cranberries (optional)
Toasted tamari crunch (optional - can also use raw nuts and seeds for simplicity)
1/2 cup almonds
1/2 cup pumpkin seeds
1 tablespoon tamari
1 tbsp maple syrup

Directions:
Preheat oven to 350°F and line a baking sheet with parchment paper. Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. In the bottom of a large bowl, whisk together the olive oil, tahini, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat. Place almonds and seeds in a bowl, toss with tamari and maple syrup, and spread into a thin layer on baking sheet. 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). Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.

Previous article Grilled Summer Garden Vegetables with Garlic and Fresh Herbs
Next article Grilled Vegetable Salad with Vegan Hemp Pesto Dressing