This is hands-down one of my favorite salads to bring to cookouts or stash in the fridge for weekday lunches. It’s a fresher take on the classic broccoli salad—no bacon, no sugar overload—just a whole lot of crisp, creamy, tangy goodness. It’s the kind of salad you’ll find yourself sneaking forkfuls of straight from the bowl.
Let’s just say… this one’s a regular at my summer table.
A Lighter, Fresh Twist on the Classic
If you grew up eating the old-school Midwest broccoli salad—the kind loaded with mayo, sugar, bacon, and cheese—this version might surprise you. But in the best way. It keeps everything we love about the original—the crunch, the creaminess, the sweet-savory combo—but feels a whole lot fresher.
I skip the dairy and meat and lean into punchy flavors: sharp red onion, chewy cranberries, and smoky toasted nuts, all tossed in a zippy dressing that lets the broccoli shine. No fuss, no filler—just real flavor.
This is the one I pack for picnics, road trip lunches, and even Sunday meal prep. It holds up beautifully in the fridge, which makes it an easy win all week.
What You’ll Need for This Salad
Here’s what goes into my version of this broccoli salad:
- Fresh broccoli – I like to use just the crowns and chop them small. If the stalks look tender, I’ll dice those too—no reason to waste good crunch.
- Red onion – Adds bite and color. If raw onion’s too strong for you, give it a quick soak in water or vinegar first.
- Dried cranberries – For that sweet pop. I use unsweetened if I can find them.
- Almonds and pepitas – Toasted in tamari, maple syrup, and smoked paprika. They’re the smoky, crunchy heart of this salad—don’t skip them!
- Creamy dressing – A mix of olive oil, mayo, apple cider vinegar, Dijon mustard, and a touch of honey. Tangy, creamy, and light enough to let the ingredients breathe.
Sometimes I’ll throw in sunflower seeds if I’m out of pepitas. Or swap cranberries with chopped dried apricots for something different.
How I Make It (With a Few Real-Life Tips)
This salad comes together in three parts:
- Chop the broccoli: I go for small, bite-sized pieces here—florets and stems alike. Smaller bits soften faster and catch more dressing. You don’t want to be chewing through chunky raw florets.
- Whisk up the dressing: I like to balance the mayo with olive oil—it makes the dressing silkier and lighter. A little Dijon brings a gentle kick, and the honey balances the tang without making it sweet.
- Toss and let it rest: Stir the broccoli, red onion, and cranberries into the dressing and give it a good mix. Then let it sit. Honestly, I think this salad is better the next day once everything softens and the flavors have a chance to meld.
- Add those smoky nuts: This part is where the magic happens. Toast your almonds and pepitas in a little tamari, maple syrup, and smoked paprika. It fills the kitchen with the best aroma—and gives the salad that savory, almost-bacon-like edge.
Real Tips to Make It Even Better
- Chop small and even: Tiny broccoli pieces soak up more flavor and are easier to eat. I try to match the size of the cranberries and onion so every forkful feels balanced.
- Marinate it ahead: I usually make this the night before a cookout. It saves time the next day and tastes even better once it’s had time to chill.
- Crunch at the last minute: If you add the nuts too early, they’ll get soggy. I always keep them separate in a little jar and toss them in right before serving.
- Too sharp? Try this: If the onion’s too strong, soak the slices in cold water for 10 minutes. Takes the edge off without losing flavor.
How I Store It (Meal Prep-Friendly!)
When I prep this ahead, I store the salad in a big container in the fridge and keep the almonds and pepitas in a separate jar on the counter. This way, the salad stays crisp, and the nuts stay crunchy.
It’ll keep well for up to 3 days, maybe longer, though we usually polish it off before then. Great for quick lunches, or honestly, as a midnight snack from the fridge. I’ve been there.
Frequently Asked Questions
Can I use frozen broccoli?
I wouldn’t. Frozen broccoli tends to be too soft and watery once thawed, and you need that raw crunch for this salad to work. Stick to fresh.
What can I use instead of almonds or pepitas?
Sunflower seeds are a solid backup. Walnuts work too, but I’d give them a light toast first.
Is this recipe vegan?
Almost! Just swap the honey for maple syrup and use a vegan mayo, and you’re good to go.
Can I add other veggies?
Sure. Sometimes I mix in shredded carrots or thinly sliced celery for extra crunch. Just keep it simple—you don’t want to crowd out the broccoli.
Vegetarian Enchiladas Recipe
These cozy vegetarian enchiladas are packed with roasted sweet potatoes, black beans, brown rice, and just the right amount of spice. Smothered in red enchilada sauce and finished with melty cheddar, it’s the kind of dinner that hits the spot—comforting, wholesome, and easy enough for a weeknight.
Ingredients
- 2 small to medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper, to taste
- ¼ cup finely chopped onion
- 1 bell pepper, any color, diced
- 2 garlic cloves, minced
- 15 oz can black beans, rinsed and drained
- 2 cups cooked brown rice
- ¾ cup red enchilada sauce (plus more for topping)
- 10–12 large flour tortillas or whole wheat tortillas
- 2 cups shredded cheddar cheese, divided
- Fresh cilantro, chopped (for garnish)
- 1 ripe avocado, diced (for topping)
Instructions
- Start by heating olive oil in a large skillet over medium heat. Toss in the diced sweet potatoes with a pinch of salt and pepper. Let them cook for about 5 minutes, stirring occasionally, until they begin to soften.
- Stir in the garlic, then add the bell pepper, onion, and black beans. Sauté for a few more minutes until the vegetables are tender and the sweet potatoes are cooked through.
- Fold in the cooked brown rice along with ¾ cup of enchilada sauce. Mix everything well so the flavors meld together.
- Preheat your oven to 350°F (175°C). Spread a thin layer of enchilada sauce across the bottom of a large baking dish.
- To assemble, spoon the filling mixture onto one side of each tortilla, sprinkle with a bit of cheddar, then roll them up snugly and place seam-side down into the dish. Repeat with the remaining tortillas and filling.
- Pour more enchilada sauce over the top (use as much or as little as you like), then finish with the rest of the shredded cheese.
- Bake uncovered for 20 to 30 minutes, or until the cheese is melted and bubbly.
- Right before serving, top with diced avocado and a generous handful of chopped cilantro.
Notes
- You can prep the filling and refrigerate it up to 2 days in advance.
- The homemade enchilada sauce (if using) can also be made ahead and stored in an airtight container in the fridge.
- Freezer Option: Assemble the enchiladas without adding the sauce on top, then cover the dish tightly with foil and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge, add the sauce and cheese, and bake as usual.
- Customization Ideas: Vegan-Friendly: Just skip the cheese or use a plant-based version.
- More Veggies: Feel free to toss in extras like spinach, mushrooms, corn, zucchini, or even roasted butternut squash.
- Switch It Up: Swap red enchilada sauce with green for a tangier twist.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 13651Total Fat 305gSaturated Fat 77gTrans Fat 0gUnsaturated Fat 206gCholesterol 19mgSodium 20160mgCarbohydrates 2319gFiber 142gSugar 2gProtein 368g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
If you’re looking for a summer side that people will actually eat (and ask for seconds), this broccoli salad is a keeper. It’s the kind of dish that doesn’t scream “salad,” but quietly wins the potluck.
Let me know if you try it—especially if you sneak the last bite before anyone else can. I won’t tell.
Try Other Vegetarian Recipes:
