Broccoli Salad
Ingredients
- 1 pound broccoli
- 1/3 cup dried cranberries
- 1/2 cup almonds
- 1/2 cup pepitas
- 1 tablespoon soy sauce
- 1/2 teaspoon maple syrup
- 1/4 teaspoon smoked paprika
Steps
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- Peel the tough skin from the broccoli stems, then chop florets into 1/2-inch pieces and stems into 1/4-inch dice.
- In a bowl, mix soy sauce, maple syrup, and smoked paprika. Add almonds and toss to coat, then spread them onto one baking sheet.
- Toss pepitas in the same bowl with any remaining seasoning, then spread onto the second baking sheet.
- Bake both sheets for 10 to 14 minutes, until golden brown. Let cool for 5 minutes to crisp up.
- Toss broccoli and cranberries with your preferred salad dressing.
- Add the almonds and pepitas to the salad, reserving a few to sprinkle on top. Toss and serve.