Broccoli and Apple Crunch Salad

If you’re seeking a light, refreshing, and satisfying salad that’s both nutritious and bursting with flavor, try this Broccoli and Apple Crunch Salad! The combination of fresh, crunchy vegetables and sweet fruit, all enveloped in a tangy, honey-sweet dressing, makes for an irresistible addition to any meal. It’s a breeze to make and perfect for meal prepping or a quick weekday lunch.

Ingredients:

Salad:

• 12 ounces (340 g) broccoli, cut into small, bite-size florets
• 1 teaspoon salt (for blanching the broccoli)
• 2 cups cored and diced apples (choose your favorite variety)
• ¼ cup dried cranberries
• ¼ cup chopped onions
• ½ cup diced carrots
• ½ cup chopped roasted pecans

Dressing:

• 3 tablespoons extra virgin olive oil
• 1 teaspoon freshly squeezed lemon juice
• ½ teaspoon lemon zest
• 1 tablespoon apple cider vinegar
• 2 tablespoons honey (or maple syrup for a vegan alternative)
• ½ teaspoon salt
• ¼ teaspoon freshly cracked black pepper

Directions:

1. Prepare the Broccoli:
   • Wash the broccoli thoroughly and cut into small florets.
   • In a medium pot, bring water to a boil over medium-high heat.
   • Add 1 teaspoon of salt and the broccoli florets, gently pressing them down with a spatula to ensure they’re all submerged.
   • Blanch for 2 minutes (don’t overcook to maintain a crisp texture).
2. Cool the Broccoli:
   • Prepare a large bowl filled with ice water.
   • Drain the blanched broccoli and immediately immerse them in the ice water to halt further cooking.
   • After 2 minutes, drain the broccoli and set aside.
3. Make the Dressing:
   • In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, apple cider vinegar, honey, salt, and cracked black pepper.
   • Whisk until all ingredients are well mixed.
4. Combine the Ingredients:
   • Add the cooled broccoli florets, diced apples, cranberries, onions, carrots, and roasted pecans to the dressing.
   • Toss gently until all ingredients are coated with the dressing.
5. Chill and Serve:
   • Cover the salad and chill it in the fridge for 1-2 hours to allow the flavors to meld.
   • Serve chilled for a refreshing, crunchy bite.

Prep Time: 15 minutes | Cooking Time: 2 minutes | Total Time: 17 minutes + chilling
Calories: 150 kcal per serving | Servings: 4

Tips:

• Customizing: Feel free to substitute pecans with walnuts or almonds if preferred.
• Extra Zing: Add a sprinkle of crumbled feta cheese or gorgonzola for extra tang.
• Storage: This salad can be stored in an airtight container in the fridge for up to 2 days.

Enjoy this delightful salad on its own or as a side to your favorite protein!