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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

  1. 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.
  2. 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.
  3. 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.
  4. To serve, divide between bowls and top with the fresh parsley.

STORAGE: this salad will keep for up to 3 days in the fridge.

Notes

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