Brunch,
Vegan,
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
4
Ingredients
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
Process
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
