Buy Now → Broccoli, Cranberry & Almond Salad
with lemon & garlic dressing
This delicious broccoli salad is made with crunchy roasted almonds, sweet-yet-tart dried cranberries and a yummy homemade lemon & garlic dressing. It’s healthy, super tasty and incredibly easy to make. Added bonus: it can be made hours in advance, which makes it great for picnics, BBQs and dinner parties.
- Prep Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Vegan, Salads, Vegetarian
Ingredients
Scale
For the dressing:
- 1 garlic clove, very thinly sliced
- 1 lemon, zest
- 1 tsp honey or agave nectar
- 2 tbsps freshly-squeezed lemon juice
- 2 tbsps extra-virgin olive oil
- ½ tsp sea salt
- freshly-ground black pepper
For the salad:
- 30 g sliced almonds
- 400 g broccoli florets, quartered
- 30 g dried cranberries
- small handful fresh parsley, roughly chopped, to garnish
Instructions
- Heat oven to 180℃/fan 160℃. While it heats up, make the dressing: whisk ingredients in a small bowl until well-combined; set aside. Spread the sliced almonds in a single layer on a small baking tray. Bake until golden and fragrant, 3 to 5 minutes. Set aside to cool.
- While the sliced almonds are baking, cook the broccoli in a large pot of boiling water until tender-crisp, around 1 minute. Using a slotted spoon or spider, transfer the broccoli to a bowl of ice-cold water; allow to cool. Drain and transfer to a clean tea towel.
- Assemble the salad: in a large bowl, combine the broccoli, sliced almonds, dried cranberries and dressing. Taste and season with extra sea salt and black pepper, if necessary.
- To serve, divide between bowls and top with the fresh parsley.
STORAGE: this salad will keep for up to 3 days in the fridge.
Equipment
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