| Prep: 15 mins | Cook: No cooking needed | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 24g | 2.5g | 27g |
| sugars | fibre | protein | salt |
| 17g | 5g | 6g | 0.69g |
My passion for fusion cooking brought me to invent the Broccoli Salad with Almonds and Cranberries. This is not just any salad; it’s a simple, yet classic combo of contrasting flavors that reminds me of the Southern hospitality of my hometown, Atlanta, coupled with the vibrant tastes admired in West Africa, where my parents are from.
The Heart of this Salad
The crux of this dish are the fresh broccoli florets. Broccoli, a powerhouse of nutrients, really shines here, lightly softened yet retaining its beautiful vibrant green color. Thanks to its high fiber content, broccoli has been linked to digestive and cardiovascular health benefits. Taste? Don’t let its humble appearance fool you – when paired with the right ingredients, broccoli becomes anything but bland.
A Fusion of Flavors
The other components of this salad play a marvelous game of sweet, tangy, and crunchy at every bite. The kick of the red onion, juxtaposed with the mellow sweetness of the dried cranberries, is a delightful surprise, while the roasted almonds lend a satisfying crunch to this recipe. This Broccoli Salad with Almonds and Cranberries is reminiscent of a Waldorf salad but with a gourmet twist, making all the difference.
The tangy flavours of apple cider vinegar offset the richness of the mayonnaise, creating a delectable dressing that allows all the ingredients to retain their individual flavors, yet also beautifully melding them into a symphony of tastes. A hint of white sugar brings everything together, teasing out the innate sweetness of the ingredients.
Pairing Possibilities
Despite its simplicity, this Broccoli Salad with Almonds and Cranberries can be a showstopper in any potluck or picnic. It’s a splendid side dish that can accompany a range of main meals such as grilled proteins or baked casseroles. It can even stand alone as a wholesome, light lunch option.
Consider pairing it with a slow-roasted salmon or a pineapple glazed chicken for a hearty, balanced meal.
Every time I serve this salad, it brings warmth to my table. The essence of Afro-Southern fusion cooking truly shines through this recipe, creating a bridge between my home in Atlanta, and my Nigerian roots.
What You’ll Need
- 5 cups of fresh broccoli florets
- 1/2 cup of red onion, finely chopped
- 1/2 cup of dried cranberries
- 1/2 cup of roasted almonds, chopped
- 1/2 cup of mayonnaise
- 1/4 cup of white sugar
- 2 tablespoons of apple cider vinegar
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
Method
Step One
Begin by washing the 5 cups of fresh broccoli florets thoroughly. Once they have been washed, ensure they are well drained and transfer them to a large salad bowl.
Step Two
Add 1/2 cup of finely chopped red onion, 1/2 cup of dried cranberries, and 1/2 cup of chopped roasted almonds to the bowl of broccoli.
Step Three
Initialize the creation of the dressing by combining 1/2 cup of mayonnaise, 1/4 cup of white sugar, 2 tablespoons of apple cider vinegar, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper in a separate bowl.
Step Four
Whisk the ingredients together until they form a creamy dressing. Adjust the seasoning to taste, adding more salt or pepper if needed.
Step Five
Pour the dressing over the salad in the larger bowl. Mix it well to ensure that every piece of broccoli is coated in the dressing.
Step Six
Allow the salad to refrigerate for at least an hour before serving to allow the flavors to meld together. If you’re not serving it immediately, store it in the fridge until you’re ready to enjoy it.
