Easy Broccoli Salad Recipe – Easiest Recipe Ever

Easy Broccoli Salad Recipe – Easiest Recipe Ever:-  One of my favorite side recipes is this one for broccoli salad. This is my lighter version of the traditional Midwest broccoli salad, and it tastes just as good even without the cheese or bacon. Crisp broccoli florets, chewy dried cranberries, sharp red onion, and smokey roasted nuts are all coated in a creamy, zesty vinaigrette. It will appeal to even those who are not fond of salads.

Easy Broccoli Salad Recipe – Easiest Recipe Ever

It’s really simple to prepare this broccoli salad dish in advance, which is even better. The broccoli can absorb the strong taste of the dressing and become softer by spending a few hours or a day in the refrigerator. Prepare it for a weekday lunch, a barbecue, or a potluck. It will undoubtedly be successful!

Ingredients

• 8 cups bite-size broccoli florets (about 3 heads of broccoli), rinsed and dried well
• 1 (3.5-ounce) package real chopped bacon (about 1 cup) (or 14 to 16 slices of bacon, cooked and crumbled)
• 1/2 cup dry roasted sunflower kernels
• 1 cup dried cranberries
• 1/2 cup red onion, finely diced (about 1/4 medium red onion)
• 1 cup thick cut shredded sharp cheddar cheese
• 1 cup mayonnaise
• 2 tablespoons white wine vinegar or apple cider vinegar
• 2 tablespoons sugar

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Instructions

• As the oven reaches 350 degrees Fahrenheit, prepare a baking sheet by lining it with parchment paper.
  The broccoli florets should be chopped into pieces measuring ½ inch, and any stems that are left should be diced measuring ¼ inch.
• To begin, remove any woody or coarse pieces that are attached to the stem.
• To make the dressing, combine the olive oil, mayonnaise, apple cider vinegar, mustard, maple syrup, garlic, and salt in the bottom of a big basin and whisk them completely combined. Add the cranberries, onions, and broccoli, and toss everything together to coat everything.
• After placing the almonds and pepitas on the baking sheet, stir them with the tamari, maple syrup, and smoked paprika, and then spread them out in a thin layer. For ten to fourteen minutes, or until the top is golden brown.
• Take them out of the oven and allow them to cool for five minutes; as they cool, they will improve in crispiness.
• The almonds and pepitas should be mixed into the salad, but you should save a few of them to sprinkle on top. Give it a taste, and then serve it.

Tips

• Chop your broccoli finely. The broccoli in this salad is raw, so you want to make sure the pieces are small enough to get fully covered in the dressing and soften. You can also taste a little bit of everything in each bite when the broccoli pieces are the same size as the other salad ingredients.
• Give it time to marinate. Although this salad tastes great right away, it gets even better in the refrigerator for a few hours or even days. On the third day, my family was raving about how the broccoli softened and absorbed the flavors of the dressing!
• Hold onto some nuts for the very end. Granted, I prefer to prepare this salad in advance to allow the tastes to meld, but what really makes it amazing are the crunchy, smokey nuts and seeds on top. They will become less crunchy if added too soon, so save some to sprinkle on just before serving!

Nutrition

• Calories: 439kcal
• Carbohydrates: 25g
•  Protein: 14g
•  Fat: 33g
• Saturated Fat: 9g
• Polyunsaturated Fat: 15g
• Monounsaturated Fat: 7g
• Trans Fat: 0.1g
• Cholesterol: 46mg
• Sodium: 755mg
• Potassium: 396mg
• Fiber: 4g
• Sugar: 16g
•  Vitamin A: 728IU
• Vitamin C: 82mg
•  Calcium: 154mg
•  Iron: 1mg

A Recipe for Broccoli Salad That Is Beneficial to Your Health

• It is common practice to serve broccoli salad as a side dish at cookouts; however, the traditional recipe for broccoli salad is typically filled with sugar, a generous amount of mayonnaise, bacon, and sharp cheddar cheese. In my version, I completely omit the sugar, pork, and cheese, making it a more modern and nutritious take on the dish.
• The end product is a salad that is crisp and delicious, and it will be the highlight of your cookouts during the entire summer!

Notes

• Approximately ½ inch in size, chop the florets into pieces. Cut the stem into smaller pieces of ¼ inch in size.