This broccoli apple salad combines crisp florets with sliced apples, cranberries, pecans, and red onion for a mix of texture and flavor. The creamy poppy seed dressing adds a smooth, slightly sweet finish that ties everything together. Easy to prepare ahead of time and serve chilled, this recipe works well as a side dish for gatherings or everyday meals.
A crisp, chilled salad with a creamy poppy seed dressing
Ingredients
Dressing
- ½ cup plain Greek yogurt
- 1 teaspoon wholegrain mustard
- 2 tablespoons honey
- ¼ cup white wine vinegar
- 1 - 1 ½ tablespoons poppy seeds
- 1 teaspoon grated shallots
- ½ teaspoon salt
Salad
- 3 Autumn Glory Apples, sliced thin, then each slice cut into 2-3 pieces
- A few splashes of lemon juice
- 5 cups blanched broccoli florets, cut up into bite-sized pieces
- ½ cup pecans, roughly chopped
- ½ cup dried cranberries
- ½ of a small red onion, sliced
Directions
- Combine the dressing ingredients in a blender bottle or large jar with a lid. Shake until smooth. Then taste and add salt as desired. Shake again. Refrigerate until ready to use.
- Next, make your salad by placing cut-up apples in a large mixing bowl and splashing a bit of lemon juice over top. Toss to coat.
- To the bowl, add broccoli, pecans, cranberries, and onion.
- Pour a bit of prepared dressing over the salad and carefully toss to combine/coat.
- You can serve immediately or chill for a few hours before enjoying!
Recipe created by Lunches and Littles for Superfresh Growers.
