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Recipe - Make Ahead Broccoli Salad

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
When you are feeding a lot of people for a special occasion, you really don't need the burden of last-minute construction of salads, but you certainly don't want a soggy, limp salad from preparing too far in advance.

This salad recipe if excellent for such occasions as it actually improves from being made the night before.   It also works well for potluck lunches and picnics.

 
Ingredients

Serves 4-6

Dressing

• 3 Tbsp. olive oil
• 1 Tbsp. apple cider vinegar
• 2 Tsp. lemon juice
• 2 Tsp. Dijon mustard
• 1 Tsp. maple syrup
• 1 clove garlic, crushed.
• 1/4 Tsp. salt
• 1/4 Tsp. freshly ground pepper
• 1 cup bottled whole egg or vegan mayonnaise

Salad

• 500g (about 2 large heads) broccoli florets, chopped into bit size pieces.
• 1/2 red onion, finely chopped
• 1/2 cup dried cranberries (craisins)
• 1/4 cup whole natural almonds
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds

 
Method

• Place all the dressing ingredients into a screw top jar.  Shake vigorously until well combined. 
• Place the broccoli, onion, and dried cranberries into a salad bowl.
• Pour over the dressing and stir through.
• Cover and set aside in the fridge overnight. 
• Toss through the almonds, pumpkin seeds, and sunflower seeds just before serving.

About the Recipe

• This recipe is suitable for vegetarians. It can be modified for vegans by replacing the whole egg mayonnaise with a vegan mayonnaise.
• This salad needs to be prepared in advance. It tastes better after sitting overnight because the flavours meld together and the acid in the dressing softens the harshness of the onions and any bitterness of the broccoli.  Add the nuts and seeds just before serving.
• If it seems a little dry the next day just add a little bit of extra vinegar or mayonnaise before serving

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