Raw broccoli salad, with pumpkin seeds and almonds
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Raw broccoli salad, with pumpkin seeds and almonds

Ok, before you ask, I’ll confess: no, this time it’s not my usual Italian dish, but this broccoli salad is so delicious, simple and healthy that I must share the recipe! It is an extremely versatile salad, as it can be served as a main course with some bread, or it can be a substantial side or even a starter. It’s also perfect for a picnic as it is served cold, or for a garden barbeque party with a twist.

INGREDIENTS (serves 4)

  • 400 g of broccoli crowns
  • 70 g of almonds
  • 70 g of pumpkin seeds
  • 40 g of dried cranberries
  • 3 tbsp of extra virgin olive oil
  • 3 tbsp of light mayonnaise
  • 1 and 1/2 tbsp of apple cider vinegar
  • 2 tsp of Dijon mustard
  • 1 tsp of honey (or maple syrup)
  • 1 tbsp of soya sauce
  • 1/2 teaspoon of maple syrup
  • 1/4 tsp of smoked paprika
  • a pinch of sea salt

Preheat the oven to 180 degrees and line a baking sheet with parchment paper and chop the broccoli into small pieces.

In the bowl, whisk together the olive oil, mayonnaise, apple cider vinegar, mustard, maple syrup and salt. Add the broccoli and the cranberries, and toss to coat. Place the almonds and seeds on the baking sheet, toss with the soya sauce, maple syrup, and paprika and spread into a thin layer. Bake for about 10/12 minutes, until golden brown. Remove from the oven and let cool. Add the almonds and the seeds to the salad, mix and serve.


To enhance this broccoli salad I would choose a light white wine with low alcohol content.  A good option is a Pinot Grigio from Trentino, with its light hints of aromatic herbs. I have tasted for you the Pinot Grigio Trento 2022 – Cantina D’Isera, and I really liked it, fresh in the mouth and almost thirst-quenching.

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