Description
A refreshing salad with apples, broccoli, and a tangy dressing.
Ingredients
Scale
- 12 ounces broccoli
- 1 teaspoon salt
- 2 cups cored and diced apples
- ¼ cup dried cranberries
- ¼ cup chopped onions
- ½ cup diced carrots
- ½ cup chopped roasted pecans
- 3 tablespoons extra virgin olive oil
- 1 teaspoon freshly squeezed lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey (use maple syrup for vegan)
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Wash the head of broccoli and cut it into small, bite-size florets.
- Bring a medium-sized pot of water to boil over medium-high heat.
- Add 1 teaspoon salt and broccoli florets to the boiling water. Press down the florets gently with a spatula.
- Cook for 2 minutes. Do not overcook or the broccoli will become mushy.
- While the broccoli is cooking, keep a large bowl full of ice-cold water ready.
- Drain the water and transfer the broccoli to the bowl of ice water so the ice-cold water can stop the cooking.
- Let the broccoli rest in ice-cold water for 2 minutes. Then drain and set aside.
- Mix the dressing ingredients in a large mixing bowl.
- Add the salad ingredients including the blanched broccoli to the bowl and toss everything well.
- Chill the salad for 1-2 hours and serve cold.
Notes
- Ensure not to overcook the broccoli to maintain its crunch.
- Use maple syrup instead of honey for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg