Broccoli Carrot Salad combines fresh broccoli florets, shredded carrots, sliced red onion, and sweet dried cranberries in a sweet and zesty dressing and topped with candied nuts.
My favorite salads are the ones that combine textures and flavors: tender with crunchy; salty with sweet; zesty with mild. This delicious Broccoli Carrot Salad is all that – and more!
Today’s recipe is gently adapted from this broccoli salad recipe we found over on A Couple Cooks. With a produce drawer full of broccoli and carrots in our refrigerator, we searched online for a new recipe to use the ingredients up.
We made a few changes to the original recipe based on the ingredients we had on hand – and loved this Broccoli Carrot Salad so much, we couldn’t wait to share it here on A Family Feast.
How do you make it?
To make this Broccoli Carrot Salad, you start by combining uncooked, bite-sized broccoli florets with shredded carrots, thinly sliced red onion, dried cranberries, and finely-chopped sundried tomatoes.
Whisk together a dressing made with mayonnaise, apple cider vinegar, maple syrup, spicy brown mustard, and some kosher salt. Pour the dressing over the broccoli carrot mixture – then refrigerate for an hour (tossing half way through) – so that the raw broccoli tenderizes and the flavors meld.
While the Broccoli Carrot Salad chills, make the candied walnut topping. In a sauté pan, combine walnut pieces, soy sauce, maple syrup, and smoked paprika. Heat over a medium flame until the nut pieces get sticky and the liquid evaporates. (Be careful – the sugar coated nuts will be very hot, so don’t touch them with your fingers!) Pour the nuts onto a parchment paper-lined sheet tray to cool completely.
When you’re ready to serve, toss the chilled Broccoli Carrot Salad one more time, then sprinkle the candied walnuts over your Broccoli Carrot Salad. Alternately, you can serve this salad in individual bowls and sprinkle the nuts over each serving.
What do I serve with Broccoli Carrot Salad?
We also enjoyed the leftovers for a light lunch the next day.
You may like these other broccoli recipes:
- Lemon Ginger Broccoli
- Broccoli Grape Pasta Salad
- Broccoli and Bacon Salad
- Broccoli Cheddar Soup
- Healthier Mongolian Beef and Broccoli
1 ½ pounds broccoli cut into small bite sized florets. I started with two very large heads to yield 1 ½ pounds of florets
½ cup thinly sliced red onion
1 cup shredded carrot (large holes of box grater), about two carrots
½ cup dried cranberries
¼ cup sundried tomatoes, chopped (ideally packed in oil, if not, reconstitute in hot water first)
½ cup mayonnaise
¼ cup apple cider vinegar
2 tablespoons pure maple syrup
1 tablespoon spicy brown mustard
1 teaspoon kosher salt
1 ½ cups walnut pieces
¼ cup soy sauce
¼ cup pure maple syrup
1 ½ teaspoons smoked paprika
Trim the ends off the broccoli heads and cut into small florets. I also peeled and shredded the stems.
In a large bowl, toss broccoli, onion, carrot, cranberries and sun-dried tomatoes.
In a small bowl whisk mayonnaise, vinegar, 2 tablespoons of maple syrup, spicy brown mustard and the kosher salt.
Pour the wet mixture over the broccoli mixture and toss. Cover and refrigerate one hour, tossing after 30 minutes.
While the broccoli sits for the hour, make the nut topping.
Line a sheet tray with parchment paper and set aside.
In a medium saute pan place nuts, soy sauce, maple syrup and smoked paprika and heat and toss over medium heat until the pieces get sticky and the liquid evaporates, about 3-5 minutes. Do not over-cook or have the heat too high or they will scorch.
Pour out onto the parchment and let cool. (Do not touch this mixture with your fingers, the nuts are very hot.)
To serve, toss the salad one more time and portion into bowls topped with the candied nuts.
Keywords: Broccoli Carrot Salad