Raw Broccoli Crunch Salad - Bravabod
Recipes

Raw Broccoli Crunch Salad

Valentina

Crunchy raw broccoli paired with nutty granola (yes, granola), chewy dried cranberries, and a simple mustard dressing. It's the perfect no-cook side dish.

How To MakeDiet Type: Plant-based

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Freeze For Not recommended

Best by 3-4 days


Shopping List
    For the Salad
  • 2 1/2 cups raw broccoli florets (about 6 ounces)
  • 1/2 cup maple almond granola (store-bought or grain-free rosemary granola)
  • 2 tablespoons dried cranberries For the Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 tablespoon dijon mustard
  • 1/2 tablespoon honey or maple syrup
  • salt and pepper, to taste

Instructions
  1. Step 1: Chop the broccoli into very small 1/2-inch to 1-inch pieces. For any thick stalk pieces, peel them well before chopping.
  2. Step 2: Combine all of the dressing ingredients in a small bowl. Set aside.
  3. Step 3: Add the chopped broccoli, granola, and cranberries to a mixing bowl. Pour in the dressing and stir to combine. The dressing will work as a marinade to help soften the raw broccoli. This salad actually improves after it has rested in its marinade for a while.
  4. Serve: Enjoy at room temperature or chilled.

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Raw Broccoli Crunch Salad

PT15M 2 1/2 cups raw broccoli florets (about 6 ounces) 1/2 cup maple almond granola (store-bought or grain-free rosemary granola) 2 tablespoons dried cranberries 3 tablespoons olive oil 1 tablespoon apple cider vinegar 1/2 tablespoon dijon mustard 1/2 tablespoon honey or maple syrup salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 2 Servings Ingredients:

2 Servings

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Takes 1 min