Broccoli & Spiced Nut salad

This simple yet satisfying salad is the only way to use up leftovers in the kitchen. Add croutons for an extra crunch! Vegan Recipe.

20 Mins



Fletchers Thick Sliced Bread, 3 slices

Broccoli 450g

Olive Oil 60ml

Vegan Mayo 45g

Cider Vinegar 20ml

Dijon Mustard 10g

Maple Syrup 10g

Garlic 1

Salt 5g

Red Onion diced 80g

Dried Cranberries 80g

Almonds whole 65g

Pumpkin Seeds 65g

Tamari 28g

Maple syrup 20ml

Smoked Paprika 20g


Dice the bread into small chunks and toss with olive oil and seasoning, we recommend salt and pepper. Spread out on a baking sheet and bake in an oven at 180 °C until crispy.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Chop the broccoli florets into chunks and any remaining stems into small dice. (Peel any woody or course parts from the stem first)

In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.

Place the almonds and pumpkin seeds onto a baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown.

Remove from the oven and let cool for 5 minutes.

Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.

This recipe uses

Fletchers Thick White Sliced Bread


Fletchers Thick White Sliced Bread

View Product