Ingredients
- 2 cups fresh broccoli, cut into small florets
- 1 large apple (e.g., Granny Smith or Honeycrisp), chopped
- 1/2 cup toasted walnuts or pecans
- 1/4 cup dried cranberries or raisins
- 1/4 cup red onion, finely chopped (optional)
- 1/2 cup crumbled feta or sharp cheddar cheese
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
Instructions
- Wash and cut the broccoli into small florets. Optionally, steam for 2-3 minutes to retain color and crunch.
- Core and chop the apple into bite-sized pieces; keep the skin on.
- Toast the nuts in a dry skillet over low heat until golden and fragrant.
- In a large salad bowl, combine broccoli, apple, nuts, dried fruit, and onion (if using). Toss gently.
- Whisk together olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl.
- Pour dressing over salad just before serving and toss again. Top with cheese if desired.
Notes
Serve fresh to maintain crunch; keep dressing separate if storing leftovers.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian