Broccoli in Maple Walnut Vinaigrette (Dairy-Free Recipe)

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.

Broccoli in Maple Walnut Vinaigrette

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

The sweet and savory vinaigrette pairs wonderfully with earthy broccoli. It also suits most dietary needs, including vegan, paleo, and gluten-free.

Author: Adapted from Shady Maple Farms

Recipe type: Salad

Cuisine: American

Serves: 4 servings

Ingredients

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

Instructions

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.

Notes

Veggie Options: This dish works equally well with Brussels sprouts or cauliflower substituted for the broccoli.

Bacon Option: Crumble 2 slices of bacon or vegan bacon and sprinkle on with the walnuts.