Recipe: Broccoli Apple Salad

Broccoli apple salad – a bit of a twist on my broccoli grape salad. Basically, I had apples and didn’t have grapes so with a few other changes, this is a new lunchtime favourite.

Oh – and don’t use soft apples, fuji apples are the best in this recipe. They stay sweet and crisp. Let’s get to it!

Ingredients

• 4 heads of broccoli, with stems
• 1 cucumber
• 2 fuji apples
• 1/2 a white onion
• 1/4 cup of roasted pecans
• 1/2 cup of cranberries
• 1 tablespoon of poppy seeds
• 1/2 cup of mayo
• 2 tablespoons of apple cider and sugar

First, gather all of your ingredients. Cut the broccoli into bite sized pieces and use a cheese grader to shred the stems. It’s a strange part of this salad, the grated broccoli stems, yet give it a try – you’ll be surprised. I’m a big fan of minimizing waste, so I’ll even cut the stems and put them in stir-fry. So good. Alright, back at it. Next, dice the cucumber (I take the seeds out so the salad stays crunchy longer – plus, it’s a good snack while I’m making the salad), apples, and onion.

In a separate bowl mix the mayo, apple cider, and the sugar together.

Mix all of your ingredients together with the dressing.

Ensure the dressing gets into all the pieces – you want it to sort of marinate the broccoli.

Chill the salad for at least one hour and then eat up.

It’s so fresh and filling – perfect for lunch.

There you have it – a new fall salad ready to satisfy. Eat up and enjoy.

Recipe

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Broccoli Apple Salad

Author: Ali

Servings: 6

Broccoli apple salad – a bit of a twist on my broccoli grape salad. Basically, I had apples and didn’t have grapes so with a few other changes, this is a new lunchtime favourite.

Prep Time15 minutes minutes

Total Time15 minutes minutes

CourseSalad

CuisineAmerican

Ingredients

• 1 cucumber
• 2 fuji apples
• 1/2 a white onion
• 1/4 cup of roasted pecans
• 1/2 cup of cranberries
• 1 tablespoon of poppy seeds
• 1/2 cup of mayo
• 2 tablespoons of apple cider and sugar

Instructions

• First, gather all of your ingredients. Cut the broccoli into bite sized pieces and use a cheese grader to shred the stems.
• Next, dice the cucumber (I take the seeds out so the salad stays crunchy longer), apples, and onion.
• In a separate bowl mix the mayo, apple cider and the sugar together.
• Mix all of your ingredients together with the dressing.
• Ensure the dressing gets into all the pieces - you want it to sort of marinate the broccoli.
• Chill the salad for at least one hour and then eat up.