A great option for great lent!



Delicious Broccoli Salad

Cookie and Kate
A delicious and healthy salad that can be eaten as a meal
Prep Time 20 mins
Marinating time 20 mins
Total Time 40 mins
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 6 side servings


  • Sharp Knife
  • Chopping Board
  • Stove
  • Small Bowl
  • Whisk
  • Mixing Bowl
  • Serving Spoon



  • 750 grams Fresh Broccoli Chopped into small pieces
  • ½ cup Almonds
  • ½ cup Pepitas or Sunflower Seeds
  • ½ cup Red Onion finely chopped
  • cup Dried Cranberries
  • 2 tbsp Tamari Sauce or soy sauce

Honey Mustard Dressing

  • cup Extra-Virgin Olive Oil
  • 2 tbsp Apple Cider Vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp Honey
  • 1 clove Garlic pressed or minced
  • ¼ tsp Fine Salt


Toast the seeds

  • Pour the seeds and almonds into a medium pan over medium heat. Cook, stirring frequently until the Pepitas are golden on both sides (be careful not to burn them).
  • Pour the toasted seeds into a large serving bowl. Set aside to cool.

Prepare the salad

  • Add the chopped broccoli, onion, and cranberries to a large serving bowl.

Mix the Dressing

  • In a small bowl combine all the dressing ingredients (olive oil, vinegar, mustard, honey, tamari, garlic and salt) and whisk well.

Bring it all together

  • Pour the dressing over the salad and stir until all of the broccoli is lightly coated in the dressing.
  • I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.


  • Divide the salad into individual bowls and serve.
  • Leftovers will keep well for 3 to 4 days in the fridge, covered.
  • Adjust recipe ingredients to increase! You will want to make extra!
Keyword Beginner-friendly, Broccoli, Cook with Kids, Great Lent, Healthy, Low Mess, No cooking required, Salad, Vegan