Easy Broccoli Salad Recipe

While most of us are used to marinating meat, we don't often do the same for vegetables, which leaves us without much flavor in our veggie side dishes. With recipe developer and health coach Miriam Hahn's easy broccoli salad, recipe, however, you can count on an abundance of flavor, thanks to a tangy vegetable dressing that sort of acts as a marinade, too. As a plant-based advocate herself, Hahn is the queen of making veggies taste good. This is why we trust her to help us celebrate the flavors in produce-packed dishes.

Hahn particularly likes this broccoli salad as a meal prepped dish. "The hearty vegetables in this salad make it a great make ahead meal," she explains. "I love to make it on weekends so there is something healthy to grab for a quick lunch. It packs well if you are taking it to work or school, you can even make a batch and portion it out in mason jars for easy grab and go." Not sure what to serve it with? Hahn recommends serving it "with a big pot of soup, sandwiches, burgers, chicken, tofu, fish or even over rice or quinoa."

To make this easy broccoli salad, you can start by gathering your ingredients. For this recipe, you will need raw almonds, soy sauce, maple syrup, smoked paprika, olive oil, mayonnaise, apple cider vinegar, Dijon mustard, garlic, salt, broccoli, red onion, purple cabbage, shredded carrots, and dried cranberries.

One element that really adds pizzazz to this salad is the maple roasted almonds. Prepare these by tossing the raw almonds with soy sauce, 1 tablespoon of maple syrup, and smoked paprika. Then, place these on a parchment paper-lined baking sheet and bake in a 350 F oven for 12 minutes. Once the time is up, remove these from the oven and allow them to cool.

"The maple roasted almonds add a crunchy sweet and savory element to this salad that is truly next level," Hahn raves. "They are easy to make and such a delicious addition. Plus they add some protein to make this salad more filling! If you have a nut allergy, you can substitute pumpkin seeds and shorten cook time to 5-8 minutes."

Now, whip up the salad dressing by adding the olive oil, mayonnaise, apple cider vinegar, Dijon, garlic, salt, and remaining maple syrup in a small bowl. Make sure to stir this mixture until it is well-combined.

Assemble the salad by placing the broccoli, red onion, cabbage, carrots, dried cranberries, and almonds in a large bowl. Add the dressing to the salad and toss to combine. While most salads do not keep well, this salad is the exception. "It will last great for up to 3 days. You may just need to add a splash of olive oil and vinegar if it has absorbed all of the dressing while storing," Hahn explains. "I like to store it in a glass container with an air tight lid."