Broccoli in Maple Walnut Vinaigrette (Vegan, Gluten-Free, Soy-Free)


I discovered this one from Shady Maple Farms, it is very simple and delicious…


  • 1 large bunch broccoli
  • 2 tbsp/25 mL red wine vinegar
  • 2 tbsp/25 mL pure maple syrup
  • 1 tsp/5 mL Dijon mustard
  • 2 tbsp/25 mL walnut oil
  • 1/4 cup/50 mL chopped walnuts

Wash the broccoli and cut into florets.
Cook until tender-crisp in boiling, salted water.
Meanwhile, whisk together the vinegar, maple syrup, and mustard.
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.
This attractive dish works equally well with Brussels sprouts or cauliflower.

(serves 4-5)


About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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