Broccoli Salad with Almond and Cranberries
A quick and easy side is always something that every chef and even home cook should have in their back pocket. This recipe is a good one for a quick turnaround. The freshness of the broccoli and the sweetness of the cranberries delight the tongue. The different textures makes sure that this is never a boring side. Give it a try, we are sure you’ll love it.
- 450g broccoli florets
- ½ cup smoke house almonds
- ½ cup roasted pumpkin seeds
- ¼ cup diced red onions
- ¼ cup dried cranberries
- 3 tablespoons mayo
- 2 tablespoons extra-virgin olive oil
- 1½ tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
Herbs & Spices – FinaMill it !
- ½ teaspoon salt
- ½ teaspoon pepper
1.Preheat the oven to 180° and line a baking tray with parchment paper.
2.Chop the broccoli into 3cm pieces. Cut the stem pieces smaller as they tend to be harder and take longer to cook. Mix with 1 tablespoon of olive oil, season with salt and pepper using FinaMill.
3.Roast broccoli in the oven for 18-20 minutes or until it’s tender and lightly browned.
4.In the bottom of the bowl, whisk together the olive oil, mayo, apple cider vinegar,mustard, honey, garlic, and salt using your FinaMill.
5.Add the broccoli, onions, almonds, pumpkin seeds, and cranberries and toss to coat.
5.Toss again and serve.