Jamie Oliver Warm Broccoli Salad

I know what you’re thinking — broccoli salad? Really? But trust me, this one’s not the mayo-drenched, sad deli-counter version you’re picturing. It’s smoky, tangy, a little crunchy, and packed with actual flavour — like something you’d get from a fancy whole-foods café where everyone wears linen and knows how to pronounce “tamari” properly.

I made this on a cool evening after one of those long days where everything felt a bit meh. I wanted something warm-ish, comforting, but also bright enough to feel like I was doing something good for my body. It came together quick, and by the time I’d licked the spoon from the dressing bowl (you will too, just wait), I was halfway back to human. And the crispy almonds? Oof. They’re the little salty, smoky crackle that make it all sing.

Why You’ll Love It

• Warm, cozy, and comforting without being heavy
• Seriously good for you but doesn’t feel like a health lecture
• That tamari crunch from the nuts? Actual magic
• Sweet cranberries and creamy mayo balance it all out
• Make it vegan or not — totally flexible
• Great hot, warm, or straight from the fridge the next day

Ingredients

• 1 pound broccoli crowns
• 3 tbsp extra virgin olive oil
• 3 tbsp mayonnaise (regular or vegan)
• 1½ tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 1 tsp maple syrup or honey
• 1 garlic clove, minced
• ¼ tsp sea salt, more to taste
• ⅓ cup diced red onion
• ⅓ cup dried cranberries

For the smoky tamari almonds:

• ½ cup almonds
• ½ cup pepitas
• 1 tbsp tamari
• ½ tsp maple syrup
• ¼ tsp smoked paprika (or more if you love the smoke)

How to Make It

Toast your crunch:

Preheat the oven to 350°F (175°C). On a parchment-lined tray, toss the almonds and pepitas with tamari, maple syrup, and paprika. Spread them out and bake for 10–14 minutes until golden and crisp. Let cool — they’ll crisp more as they sit.

Chop your broccoli like a pro:

Cut the florets into small, bite-size pieces — about ½-inch. Don’t toss the stem! Peel off any tough bits, then dice it smaller (¼-inch-ish). Waste not, etc.

Whisk that dreamy dressing:

In the bottom of a big salad bowl, whisk together olive oil, mayo, vinegar, mustard, maple syrup, garlic, and salt. Taste it. It should be creamy with a zing — adjust if needed.

Toss the veg:

Add the broccoli, red onion, and cranberries to the dressing bowl. Toss everything gently but thoroughly. It’ll feel a bit stiff at first — like a fussy toddler — but give it a minute and it softens up.

Add the crunch:

Once the nuts are cool, toss most of them into the salad. Save a few for sprinkling on top — because we like a moment of drama at the table.

Season and finish:

Taste the salad again and adjust — more salt, more vinegar, whatever it needs. Plate it up warm or let it sit for a bit to mingle. Either way, it’s banging.

Common Mistakes and How to Dodge Them

My broccoli’s too raw — can I cook it first?
You can! Quickly steam or blanch it for 1–2 minutes if you like it softer. Just cool it before adding.

Dressing too sharp?
Add a little more mayo or a drizzle more maple. You want balance, not a punch in the face.

Nuts got soggy?
They probably weren’t fully cool before going in. Let them crisp up first and store leftovers separately if you’re meal prepping.

Too much garlic?
Next time, try roasting it or using garlic powder. Raw garlic’s intense — I like it, but it’s not for everyone.

Storage and Reheating

Fridge: Keeps well for 2–3 days. The flavours deepen and mellow beautifully.

Reheating: It’s great cold, but if you want it warm, give it 20 seconds in the microwave. Just enough to take the chill off.

Freezer: Not a chance. The broccoli and mayo won’t forgive you.

Frequently Asked Questions

Can I make it vegan?
Easily. Use vegan mayo and maple syrup instead of honey. Done.

What else can I add?
Chickpeas, roasted sweet potato, quinoa — it’s a flexible base salad.

Do I need to use tamari?
Nope. Soy sauce works too, but tamari gives it a richer umami punch.

Is this good for meal prep?
Yes! Just store the dressing and nuts separately and combine before eating.

Nutrition Facts (Per Serving)

• Calories: 265
• Fat: 20g
• Carbs: 16g
• Protein: 7g
• Sodium: 180mg
• Sugar: 7g