Prep Time: 10 mins Cook Time: 15 mins Servings: Serves 80 Source: loveandlemons.com
INGREDIENTS
- 20 pounds broccoli crowns
- 3 3/4 cups extra virgin olive oil
- 3 3/4 cups mayo, I like Sir Kensington's or vegan mayo
- 30 tablespoons apple cider vinegar
- 13 3/10 tablespoons dijon mustard
- 20 teaspoons maple syrup or honey
- 20 garlic clove, minced
- 5 teaspoons sea salt, more to taste
- 6 2/3 cups diced pickled red onions
- 6 2/3 cups dried cranberries
- Smoky tamari almonds
- 10 cups almonds
- 10 cups pepitas
- 1 1/4 cups tamari
- 10 teaspoons maple syrup
- 5 teaspoons smoked paprika, more to taste
DIRECTIONS
Preheat the oven to 325
Chop the broccoli florets into ½-inch pieces.
Blanch in boil water for 3-4 minutes
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 on the 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 (they’ll get crispier as they sit).
Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.
NOTES
*Note: Chop the florets into roughly ½-inch pieces. Dice the stem into smaller ¼-inch pieces.
