Simple Love and Lemons Broccoli Salad

Here is my favorite broccoli salad recipe, with crisp florets, a creamy tangy dressing, and a mix of cranberries, toasted almonds, and pepitas for great crunch and flavor.

This broccoli salad has become my go-to side dish for potlucks and barbecues. I love that it gets even better after sitting in the fridge for a few hours, so you can make it ahead. Plus, it’s one of those recipes that actually gets my kids to eat their broccoli!

What Kind of Broccoli Should I Use?

Fresh broccoli is definitely the way to go for this salad – you want those crisp, firm florets that will hold up to the dressing. Look for broccoli with tight, compact florets that are deep green in color, and avoid any bunches that look yellowing or wilted. You can use either regular broccoli crowns or the full stalks with stems, just remember that the stems are totally edible and delicious when peeled and chopped up. If you’re short on time, pre-cut broccoli florets from the produce section work just fine, though they might not be quite as fresh as cutting your own from a whole head.

Options for Substitutions

This broccoli salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Mayonnaise: If you’re not a mayo fan or want a lighter option, Greek yogurt works great here. You can also use vegan mayo to keep the salad plant-based.
• Apple cider vinegar: White wine vinegar or lemon juice will give you that same tangy kick if you don’t have apple cider vinegar on hand.
• Cranberries: Dried cherries, raisins, or chopped dried apricots all work well. Just pick whatever dried fruit you enjoy or have in your pantry.
• Almonds and pepitas: Feel free to mix up the nuts and seeds based on what you have – walnuts, pecans, sunflower seeds, or cashews all add nice crunch and flavor.
• Tamari: Regular soy sauce works just fine if you don’t have tamari. If you need a gluten-free option, coconut aminos will do the trick too.
• Red onions: Shallots or thinly sliced green onions make good substitutes. If raw onion is too strong for you, try soaking the slices in cold water for 10 minutes before adding them to the salad.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with broccoli salad is cutting the florets too large, which makes them hard to eat and prevents the dressing from coating evenly – aim for bite-sized pieces about the size of a quarter.

Another common error is adding the toasted nuts and seeds too early, as they’ll lose their crunch once they sit in the dressing, so always wait until just before serving to toss them in.

Don’t skip watching your nuts and seeds closely in the oven since they can go from perfectly toasted to burnt in less than a minute – give the pan a shake halfway through and pull them out as soon as they smell fragrant.

For the best flavor, let the broccoli marinate in the dressing for at least 15 minutes before serving, which softens the raw broccoli slightly and allows all those flavors to meld together.

What to Serve With Broccoli Salad?

This broccoli salad is perfect alongside grilled chicken, whether you’re making simple chicken breasts or juicy thighs with your favorite seasoning. It also pairs really well with any summer BBQ spread – think burgers, hot dogs, or pulled pork sandwiches. If you’re looking for a lighter meal, serve it with some crusty bread and hummus, or add it to a grain bowl with quinoa or farro for a filling lunch. The sweet and savory flavors also make it a great side for Thanksgiving or holiday dinners when you want something fresh next to all the heavier dishes.

Storage Instructions

Store: This broccoli salad keeps really well in the fridge for up to 3 days in an airtight container. The broccoli actually softens a bit as it sits in the dressing, which some people prefer! If you want to keep things extra crunchy, you can store the toasted nuts and seeds separately and toss them in right before serving.

Make Ahead: Feel free to prep the components ahead of time to save yourself some work. You can toast the almonds and pepitas up to a week in advance and keep them in a sealed container at room temperature. The dressing also holds up great in the fridge for about 5 days, so you can mix it up early and just toss everything together when you’re ready to eat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 28-34 g
• Fat: 76-88 g
• Carbohydrates: 90-105 g

Ingredients

For the salad:

• 1 lb broccoli (cut into small, bite-sized florets)
• 4 tbsp olive oil
• 4 tbsp mayonnaise (I prefer Hellmann’s for a creamier dressing)
• 1 1/2 tbsp apple cider vinegar
• 2 tsp dijon mustard (I use Grey Poupon for a sharper kick)
• 1.5 tsp maple syrup
• 1 garlic clove (freshly minced for best flavor)
• 1/4 tsp salt
• 1/3 cup red onions (thinly sliced into 1-inch slivers)
• 1/3 cup cranberries
• 1/4 tsp smoked paprika

For the roasted topping:

• 1/2 cup almonds (sliced or slivered for better crunch)
• 1/2 cup pepitas
• 1 tbsp tamari (I always use San-J for a richer umami flavor)
• 1/2 tsp maple syrup
• 1/4 tsp paprika

Step 1: Prepare the Broccoli and Aromatics

• 1 lb broccoli
• 1/3 cup red onions
• 1 garlic clove

Cut the broccoli into small, bite-sized florets—this ensures even coating with dressing and pleasant texture in every bite.

Thinly slice the red onions into 1-inch slivers and mince the garlic clove fresh; I find freshly minced garlic provides a much sharper, more vibrant flavor than pre-minced versions.

Step 2: Make the Creamy Dressing

• 4 tbsp olive oil
• 4 tbsp mayonnaise
• 1 1/2 tbsp apple cider vinegar
• 2 tsp dijon mustard
• 1.5 tsp maple syrup
• 1 garlic clove
• 1/4 tsp salt
• 1/4 tsp smoked paprika

In a medium bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, smoked paprika, and salt until smooth and fully emulsified.

The dressing should be cohesive with no separation—this base will coat and flavor the salad evenly.

Step 3: Toast the Almonds and Pepitas

• 1/2 cup almonds
• 1/2 cup pepitas
• 1 tbsp tamari
• 1/2 tsp maple syrup
• 1/4 tsp paprika

While preparing the dressing, preheat your oven to 350°F.

On a small baking sheet, toss the sliced almonds and pepitas with tamari, maple syrup, and paprika until evenly coated.

Spread in a single layer and bake for 10-14 minutes, stirring halfway through, until golden and fragrant.

Let cool for about 5 minutes so they crisp up properly—this prevents them from getting soggy when mixed into the salad.

Step 4: Assemble the Salad

• broccoli florets from Step 1
• red onions from Step 1
• 1/3 cup cranberries
• creamy dressing from Step 2

Add the prepared broccoli florets from Step 1, sliced red onions, and cranberries to the dressing bowl.

Toss gently but thoroughly until all the vegetables are evenly coated.

I like to use my hands for this final toss to ensure every piece gets dressed without breaking up the delicate broccoli florets.

Step 5: Finish and Serve

• toasted almonds and pepitas from Step 3

Top the salad with the cooled toasted almonds and pepitas from Step 3, folding them in gently just before serving.

This keeps them maximally crunchy and ensures they don’t soften from the dressing.

Serve immediately while the nuts retain their crunch and the salad is at its best.

Simple Love and Lemons Broccoli Salad

Delicious Simple Love and Lemons Broccoli Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 1175

Ingredients Method

Ingredients

  

For the salad::

• 1 lb broccoli (cut into small, bite-sized florets)
• 4 tbsp olive oil
• 4 tbsp mayonnaise (I prefer Hellmann's for a creamier dressing)
• 1 1/2 tbsp apple cider vinegar
• 2 tsp dijon mustard (I use Grey Poupon for a sharper kick)
• 1.5 tsp maple syrup
• 1 garlic clove (freshly minced for best flavor)
• 1/4 tsp salt
• 1/3 cup red onions (thinly sliced into 1-inch slivers)
• 1/3 cup cranberries
• 1/4 tsp smoked paprika

For the roasted topping::

• 1/2 cup almonds (sliced or slivered for better crunch)
• 1/2 cup pepitas
• 1 tbsp tamari (I always use San-J for a richer umami flavor)
• 1/2 tsp maple syrup
• 1/4 tsp paprika

Method

 

1. Cut the broccoli into small, bite-sized florets—this ensures even coating with dressing and pleasant texture in every bite. Thinly slice the red onions into 1-inch slivers and mince the garlic clove fresh; I find freshly minced garlic provides a much sharper, more vibrant flavor than pre-minced versions.
2. In a medium bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, smoked paprika, and salt until smooth and fully emulsified. The dressing should be cohesive with no separation—this base will coat and flavor the salad evenly.
3. While preparing the dressing, preheat your oven to 350°F. On a small baking sheet, toss the sliced almonds and pepitas with tamari, maple syrup, and paprika until evenly coated. Spread in a single layer and bake for 10-14 minutes, stirring halfway through, until golden and fragrant. Let cool for about 5 minutes so they crisp up properly—this prevents them from getting soggy when mixed into the salad.
4. Add the prepared broccoli florets from Step 1, sliced red onions, and cranberries to the dressing bowl. Toss gently but thoroughly until all the vegetables are evenly coated. I like to use my hands for this final toss to ensure every piece gets dressed without breaking up the delicate broccoli florets.
5. Top the salad with the cooled toasted almonds and pepitas from Step 3, folding them in gently just before serving. This keeps them maximally crunchy and ensures they don't soften from the dressing. Serve immediately while the nuts retain their crunch and the salad is at its best.