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