Symbol: I made this broccoli salad way back at the beginning of January. But I haven't been great at staying on top of the write-ups so far this year, so it had kind of fallen through the cracks. (Thank you, Reiver, for helping to make sure this recipe made it onto the blog!)

This was our salad for the picnic we had out at the Otorohanga Kiwi House. I ended up doing a tuna melt, PB&J, grilled cheese, pickle & cheese, and egg salad sandwiches on feather bread. And those sandwiches plus a few apples and this salad made for a lovely lunch spread!

Broccoli Salad

From Love and Lemons

Ingredients

• 450g broccoli
• 2 Tbsp. olive oil
• 3 Tbsp. mayonnaise
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. grainy mustard
• 1/2 Tbsp. maple syrup, divided
• 1 clove garlic, minced
• 1/4 tsp. coarse sea salt, ground
• 1/2 red onion, chopped
• 1/3 c. dried cranberries
• 1/2 c. almonds
• 1/2 c. pepitas
• 1 Tbsp. tamari
• 1/4 tsp. smoked paprika

Directions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or coarse parts from the stem first.
3. In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, 1 tsp. of the maple syrup, garlic, and salt.
4. Add the broccoli, onions, and cranberries and toss to coat.
5. Place the almonds and pepitas on the baking sheet and toss with the tamari, remaining 1/2 tsp. maple syrup, and smoked paprika.
6. Spread into a thin layer on the baking sheet.
7. Bake for 10-12 minutes or until golden brown.
8. Remove from the oven and let cool for 5 minutes.
9. Toss the almonds and pepitas into the salad and serve.