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.
