Description
A vibrant salad featuring crunchy broccoli, cauliflower, crisp apples, and a citrus-mustard dressing, topped with toasted nuts for a refined flavor.
Ingredients
Scale
- 3 cups broccoli florets, bite-sized
- 3 cups cauliflower florets, bite-sized
- 2 medium crisp apples (Honeycrisp or Pink Lady), cored and julienned
- 1 small red onion, very thinly sliced (optional)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey (or maple syrup)
- Salt and freshly ground black pepper, to taste
- 3/4 cup toasted almonds or walnuts, roughly chopped
- 1/3 cup dried cranberries or currants
- 2 tablespoons fresh parsley or mint, finely chopped
Instructions
- Blanch broccoli and cauliflower in boiling salted water for 45–60 seconds, then plunge into iced water to stop cooking. Drain thoroughly and pat dry.
- Toss julienned apples with 1 teaspoon lemon juice to prevent browning.
- In a bowl, whisk together lemon juice, Dijon, honey, and a pinch of salt. Slowly whisk in olive oil until glossy.
- Combine drained florets, dressed apples, and optional red onion in a large bowl. Pour dressing over and gently fold until coated.
- Fold in most of the toasted nuts and dried cranberries. Sprinkle with chopped herbs and adjust seasoning.
- Allow the salad to rest for 10–15 minutes before serving. Top with reserved nuts for a fresh crunch.
Notes
Store components separately to preserve texture. Combine no more than 24 hours before serving for best results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Blanching & Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 10g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg