Reviewed: Apr. 17, 2012

Very good, but I took another reviewer's suggestion; I used lower fat mayo in place of the oil. I used chives instead of green onion, because I had it on hand. By mistake I used 1 tblspoon of maple syrup, so mine may have been a bit sweeter. Cranberries really add to flavor

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Reviewer:

lisa r

Cooking Level: Intermediate

Reviewed: Feb. 21, 2012

I found this looking for a vegan broccoli salad. It has become my whole families favorite! I double the dressing. I use olive oil, pomegranate seeds when in season, & I chop my own broccoli. It is nice to have a non-mayo broccoli salad that my vegan son in law can eat that everyone loves!

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Reviewer:

Susan T

Reviewed: Jun. 16, 2011

This was excellent! I did make one change that I think made a big difference and that was to use white balsamic vinegar, which has a lighter flavor and also doesn't change the color of the veggies so much. I also used less oil - maybe a scant 1/3 cup of grapeseed oil - and I toasted the pecans. I thought the flavors in the dressing complimented eachother superbly! I use lemon, dijon and balsamic together a lot in dressings, and the maple syrup gave it a different richness. I use Trader Joe's Dijon Mustard - my favorite!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Oct. 13, 2010

The lemon zest is completely out-of-place in this recipe. It was a little heavy on the mustard for me personally, but I don't like mustard. I also probably used less oil. Toast the pecans first to bring out their flavor, and add more maple syrup. The maple-balsamic combination was a good idea, but by the time I got done adjusting the ingredients to my taste, the proportions were very different from the original recipe.

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Reviewer:

UDscoobychick

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Charlottesville, Virginia, USA

Reviewed: Oct. 29, 2009

I try not to change recipes much so as to try what the poster shared but for this, I did cut down on the oil to 1/4 cup. Just couldn't justify that many fat calories :) Was very tasty. I used unsweetened fresh cranberries (didn't have dried ones) and we loved the tart overall flavor of the salad.

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Reviewer:

GrammaKD

Cooking Level: Expert

Reviewed: Sep. 5, 2009

Great way to use the part we used to throw out. I added 1/2 cup salted sunflower seeds.

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Reviewer:

lynnski

Reviewed: Jan. 15, 2009

I'm giving this a 4 because I thought it was alright, but my husband LOVED it. I prefer my broccoli salad creamy but he really enjoyed the tanginess. As a bonus it was really easy to make.

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Reviewer:

EDENRAIN

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Oct. 14, 2008

This is simply yummy ! thanks for sharing this one !

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Reviewer:

mitch

Reviewed: May 12, 2008

This salad was very good.It is a very unique salad.I liked all the flavor of the dressing,with the garlic,lemon and sweetness of the maple syrup(100% pure)The cranberries are also a nice touch.I used chopped almonds instead of pecans.I would make this again when I'm looking for a salad thats a little out of the ordinary.This salad tastes much better when the dressing soaks into it overnight.Also,double the dressing if you like alot of dressing.

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