From the name alone this seems like an unbelievably simple salad to make. And you know what? It is!
Tired of serving a plain steamed green veggie every night, I decided to jazz up some broccoli with a bit of added color, texture and a sweet sauce. At first I wondered if the kids would just eat the edamame, almonds and cranberries and avoid the broccoli, but they ate every bite and ended up asking for seconds.
I usually have all of the ingredients to make this dish on hand as they’re some of my staples. If you don’t have them, they’re worth picking up for whenever you want to enjoy this easy, yet impressive combination. Since you get a protein, a vegetable and a fruit, it’s like a healthy trifecta!
The Lemon Bowl_ Roasted Broccoli with Hoisin Dipping Sauce
Jeanette’s Healthy Living_ Garlicky Cheesy Broccoli Gratin
Napa Farmhouse 1885_ Italian Broccoli with Garlic, Chiles and Parmigiano Reggiano
Red or Green_ Szechuan Broccoli and Chicken
Virtually Homemade_ Roasted Broccoli with Garlic, Parmesan and Lemon
Dishing: Broccoli Soup
Weelicious: Broccoli Salad
Elephants and the Coconut Trees_ Broccoli and Bell Pepper Soup
The Sensitive Epicure_ Pureed Broccoli with Garlic
Domesticate Me_ Roasted Broccoli, Chicken and Cheddar Quinoa Bake
Dishin & Dishes_ Broccoli Garlic Pancetta Quiche
FN Dish_ When Broccoli Meets Cheddar
- 1 Tbsp honey
- 2 Tbsp mayonnaise (or vegan mayonnaise)
- 1/2 Tsp kosher salt
- 2 Tbsp apple cider vinegar
- 4 Cups Broccoli Florets, steamed
- 1/2 Cup dried cranberries
- 1 Cup Frozen Edamame, defrosted
- 1/4 Cup Toasted Almonds, sliced or slivered
- Place the honey, mayonnaise, salt, and vinegar in a large bowl and whisk to combine.
- Add the rest of the ingredients and toss to coat with dressing.