Broccoli is one of my top five favorite foods – seriously. It’s also a great source of dairy-free calcium, vitamin K, vitamin C, and numerous other vitamins and minerals. So I love finding new ways to enjoy it. This broccoli salad with maple walnut vinaigrette was shared with us many years ago by Shady Maple Farms, producers of goodies like dairy-free maple butter and organic cookie waffles. But for this recipe, they used pure maple syrup.
Broccoli Salad with Maple Walnut Vinaigrette Fits any Occasion or Diet
It’s been over a decade since this recipe was first posted on our site. I decided to give it a big update today, so that no one misses it! It’s a versatile staple that you can enjoy warm or cold, for lunch or potlucks. Plus, it’s simple to make, delicious, and refined sugar-free!
As an added bonus, this recipe is suitable for almost every special diet need, including plant-based, vegan, and paleo. But if you have nut-free eaters, swap a different oil for the walnut oil and sprinkle with toasted sesame seeds instead of walnuts.
Special Diet Notes: Broccoli Salad with Maple Walnut Vinaigrette
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, paleo-friendly, and vegetarian.
- 1 large bunch broccoli, cut into florets
- 2 tablespoon red wine vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons walnut oil
- ¼ cup chopped walnuts
- Steam the broccoli, or boil it in lightly salted water, until crisp-tender. This takes about 5 to 7 minutes with steaming, 3 to 5 minutes with boiling.
- Meanwhile, whisk together the vinegar, maple syrup, and mustard in a small bowl. Gradually whisk in the walnut oil.
- Place the cooked broccoli in a shallow serving dish. Pour the vinaigrette over the broccoli and sprinkle with walnuts. Serve immediately for a warm dish. It can be refrigerated and served cold, if preferred.
Bacon Option: Crumble 2 slices of bacon or vegan bacon and sprinkle on with the walnuts.