Broccoli Almond Salad with Chia Seeds
Broccoli Almond Salad with Chia Seeds
Ingredients
For the Salad
- 2 broccoli, medium heads, trimmed and chopped into small florets
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely diced
- 2 tablespoons chia seeds
For the Maple-Dijon Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the broccoli: Wash and trim the broccoli heads. Cut the florets into small, bite-sized pieces. You can either use them raw for a crunchier salad or blanch them briefly for a slightly softer texture. To blanch, bring a pot of salted water to a boil, add the broccoli florets, and cook for 1-2 minutes until bright green and slightly tender-crisp. Immediately drain and plunge into an ice bath to stop cooking, then drain thoroughly.
⏱️ 7 min
- 2
Toast the almonds: Heat a dry skillet over medium-low heat. Add the sliced almonds and toast for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them. Remove from heat and set aside to cool.
⏱️ 5 min
- 3
Prepare other salad components: In a large mixing bowl, combine the prepared broccoli florets, toasted sliced almonds, dried cranberries, finely diced red onion, and chia seeds.
⏱️ 3 min
- 4
Make the dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 3 min
- 5
Combine and serve: Pour the dressing over the salad ingredients in the large mixing bowl. Toss gently to ensure all ingredients are evenly coated. For best flavor, let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Almond Salad with Chia Seeds
Ingredients
For the Salad
- 2 broccoli, medium heads, trimmed and chopped into small florets
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely diced
- 2 tablespoons chia seeds
For the Maple-Dijon Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the broccoli: Wash and trim the broccoli heads. Cut the florets into small, bite-sized pieces. You can either use them raw for a crunchier salad or blanch them briefly for a slightly softer texture. To blanch, bring a pot of salted water to a boil, add the broccoli florets, and cook for 1-2 minutes until bright green and slightly tender-crisp. Immediately drain and plunge into an ice bath to stop cooking, then drain thoroughly.
⏱️ 7 min - 2
Toast the almonds: Heat a dry skillet over medium-low heat. Add the sliced almonds and toast for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Be careful not to burn them. Remove from heat and set aside to cool.
⏱️ 5 min - 3
Prepare other salad components: In a large mixing bowl, combine the prepared broccoli florets, toasted sliced almonds, dried cranberries, finely diced red onion, and chia seeds.
⏱️ 3 min - 4
Make the dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, salt, and freshly ground black pepper until well combined and emulsified.
⏱️ 3 min - 5
Combine and serve: Pour the dressing over the salad ingredients in the large mixing bowl. Toss gently to ensure all ingredients are evenly coated. For best flavor, let the salad sit for at least 15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
⏱️ 7 min