Margarets Broccoli & Cranberry Salad

This absolutely delicious broccoli and cranberry salad recipe was sent in from newsletter reader Margaret. I made it over the weekend and tested it on my sister and mum, we all loved it! This dish will be a welcome addition to the salad selection on Christmas Day.

The dressing combines sweet and tangy with garlicky notes, and the cranberries, almonds, and pumpkin seeds round out the dish with crunch and texture.

Thanks for this superb recipe Margaret, 150 loyalty points have been added to your customer account.

Margaret’s Broccoli & Cranberry Salad

Ingredients

2 broccoli crowns cut into smallish pieces

3 Tbsp olive oil

3 Tbsp mayonnaise

1 1/2 Tbsp apple cider vinegar

2 tsp dijon mustard

1 tsp maple syrup or honey

1 clove garlic, minced

1/4 tsp salt

1/3 cup diced red onion

1/3 cup dried cranberries

1/2 cup almonds

1/2 cup pumpkin seeds

Instructions

In large bowl whisk together:

Olive oil, mayonnaise, apple cider vinegar, mustard, maple syrup, garlic and salt.

Add:

Onion, broccoli and cranberries, mix together then toss in almonds (some chopped, some whole) and pumpkin seeds.

Season to taste.

I didn’t have red onions on hand so I used spring onions, however next time I will use red onions as the recipe suggests – the spring onions weren’t quite strong enough to hold their own but the combination still tasted great.

I also only made half the amount with the last of my broccoli from the garden as there were only three of us eating it, the full recipe is twice of that pictured.