Creamy Broccoli Apple Salad
This refreshing salad combines crunchy broccoli florets, sweet apples, and a creamy dressing for a perfect side dish.
Ingredients:
- 2 medium heads of broccoli (about 4 cups) cut into bite-sized florets
- 2 apples (about 2 cups), chopped (Gala or Fuji apples work well)
- 1/2 cup dried cranberries or raisins
- 1/4 cup chopped red onion
- 1/2 cup chopped nuts (pecans, walnuts, or almonds) – toasted (optional)
- 1/2 cup mayonnaise
- 2 tablespoons plain yogurt (optional, for a lighter dressing)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Cooking Guide:
- Prepare the Broccoli: Wash and chop the broccoli florets into bite-sized pieces. You can blanch them for a few minutes in boiling water for a softer texture, but this step is optional. If blanching, cook for 2-3 minutes, then drain and rinse with cold water to stop the cooking process.
- Combine the Salad: In a large bowl, combine the broccoli florets, chopped apples, dried cranberries, red onion, and toasted nuts (if using).
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, yogurt (if using), apple cider vinegar, honey, Dijon mustard, salt, and pepper.
- Assemble the Salad: Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld and for the broccoli to soften slightly.
Tips:
- For a sweeter salad, use dried cherries or chopped dates instead of cranberries.
- Add a protein element by incorporating shredded cooked chicken or chopped cooked ham.
- Want a bit more crunch? Add in some sunflower seeds or chopped celery.
- Toasted nuts add a delicious flavor boost, but feel free to skip toasting them if you’re short on time.
- Leftovers can be stored in the refrigerator for up to 3 days.
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