Broccoli Salad

August 17, 2011


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!

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Broccoli Salad

No ratings yetSave RecipeSaved Recipe!Rate RecipePrint RecipeAuthor: Catherine McCordPrep Time 3 minutes Total Time 5 minutes


  • 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.
  • Serve.


Calories: 420kcal | Carbohydrates: 44g | Protein: 8g | Fat: 27g | Cholesterol: 25mg | Sodium: 150mg | Fiber: 4g | Sugar: 20g Did you make this recipe?Mention @Weelicious or tag #weelicious!

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