RECIPE BELOW!

Colourful, crunchy raw veggies loaded with seeds, nuts, apple and raisins - THE BEST BROCCOLI SALAD RECIPE lives up to its name!

Our goal with this post was to create a nice side salad that we could suggest with some of our more popular main courses, but then we started talking about all the things we wanted it to be: colourful, vegetarian and fairly easy to make. In the end, we followed a series of steps to turn this perfectly nice salad into THE BEST BROCCOLI SALAD RECIPE we’ve ever tasted.

Yes, we know that’s a pretty serious claim to fame, but we’re pretty pumped about it, probably because eating it has left us feeling super healthy!

Here’s a list of the great moments in this salad recipe:

COLOUR FULL
It all started with one of those Nik-the-airplane moments: I was circling the vegetable section in the supermarket looking for the perfect colourful combination of vegetables. Once I settled on broccoli as my main, picking the rest was a joy. Consider colour when you assemble our suggested veggies and check out that rainbow palette. Isn’t it gorgeous?

CRUNCH BUNCH
Part of the joy with this salad is the crunch factor. Raw salad ideas are always welcome additions to our recipe repertoire because they’re loaded with vitamins and nutrients and good for us too. In this case, we prepped the various veggies in different ways to both maximize their crunch factor and vary the look of the finished salad.

Roughly chopping the broccoli, using a vegetable mandolin to slice the onion and carrots and then dicing and chopping the pepper and apple make every morsel a burst of fresh flavours.

DRESSING UP
The CREAMY BUTTERMILK DRESSING earns this vegetarian broccoli salad two thumbs up. We made sure the dressing has its own distinct flavour profile by adding in cloves of garlic.

As with so many of our dressing recipes, we suggest doubling the recipe so that you have extra on hand for whenever you might need it. Head to check out our Salad Dressing Playlist on YouTube for additional dressing options.

BEAUTY
Like so many memorable moments with recipes, presentation plays a big part in our enjoyment. In the case of this crunchy broccoli salad, the beauty of it all is apparent in the reactions when you serve it - your guests will be amazed at how beautiful it is!

Speaking from experience, it looks perfect on its own on luncheon plates, but also looks incredible served next to our GRILLED BEEF TENDERLOIN or ROASTED SALMON. Yet one more – in a container, on your desk, the next day, because this is also THE BEST BROCCOLI SALAD RECIPE to take to work!

THE BEST BROCCOLI SALAD RECIPE is here. Cheers to healthy, good eats!

INGREDIENTS
For the salad:
1 head of broccoli, roughly chopped, about 6 cups
2 cups of cherry tomatoes, halved
1 yellow pepper, seeded and thinly sliced
½ of a red onion, thinly shaved
2 carrots, peeled and sliced into thin rounds
1 Honeycrisp apple, sliced and diced
1 cup of raw sunflower seeds
1 cup of slivered almonds
1 cup of Thompson raisins
3 tablespoons of fresh chives, chopped

For the dressing:
1 cup of mayonnaise
1 tablespoon of honey
1 teaspoon of Dijon mustard
1 tablespoon of apple cider vinegar
1 tablespoon of vegetable oil
½ teaspoon of salt
½ cup of buttermilk
2 cloves of garlic

INSTRUCTIONS
1) Prepare the dressing: Using a conventional or immersion blender, combine all of the ingredients for the dressing together to a creamy consistency. Reserve until use.
2) Prepare the salad: Place the broccoli, tomatoes, yellow pepper, red onion, carrots and apple into a large bowl and toss together. Add the seeds, almonds, raisins and chives and toss again.
3) Add about 1 cup of the dressing and toss to dress the salad. Taste and adjust flavour with more dressing and/or salt. Serve immediately.

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