Broccoli and Apple Salad Recipe

Introduction

Broccoli and Apple Salad is a fresh and crunchy combination of crisp vegetables, sweet fruit, and toasted nuts, all brought together with a tangy, slightly sweet dressing. This vibrant salad is perfect as a light lunch or a refreshing side dish.

Ingredients

• 300 g broccoli florets (10 ½ oz)
• 1 red bell pepper, cut into pieces
• 1 red apple
• 30 g pine nuts (1 oz)
• 60 g blanched almonds (2 oz), roughly chopped
• 4 tbsp extra virgin olive oil
• 2 tbsp white vinegar
• 2 tbsp balsamic cream vinegar
• 1 tbsp honey
• 2 tsp mustard
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. Step 1: Toast the pine nuts in a dry pan over medium heat until they turn golden brown. Remove from heat and set aside. Roughly chop the blanched almonds.
2. Step 2: Finely chop the broccoli florets, red bell pepper, and red apple into small, crisp pieces for a balanced texture in each bite.
3. Step 3: In a small bowl, whisk together the olive oil, white vinegar, balsamic cream vinegar, honey, mustard, salt, and black pepper to make the dressing.
4. Step 4: In a large bowl, combine the chopped broccoli, bell pepper, apple, toasted pine nuts, and chopped almonds. Pour the dressing over the salad and mix well to combine all flavors evenly.

Tips & Variations

• Use a mix of red and green apples for a slightly different sweetness and color contrast.
• Swap almonds for walnuts or pecans if preferred, to change the nutty flavor.
• Add some crumbled feta or goat cheese for a creamy contrast.
• For extra freshness, add chopped fresh herbs like parsley or mint.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may cause the broccoli and apple to soften over time, so it is best enjoyed fresh. If needed, toss the salad again before serving to redistribute the dressing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prepare the components ahead of time, but it’s best to combine the dressing with the salad just before serving to keep the ingredients crisp.

Is this salad suitable for vegans?

Yes, simply substitute the honey with maple syrup or agave nectar to make it vegan-friendly.

Broccoli and Apple Salad Recipe

Print Recipe

★★★★★

4.8 from 94 reviews

A refreshing and crunchy Broccoli and Apple Salad combining crisp broccoli florets, sweet red apple, and crunchy nuts, all tossed in a tangy and slightly sweet dressing made with olive oil, white vinegar, balsamic cream, honey, and mustard. Perfect as a light lunch or a vibrant side dish.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: International
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 300 g Broccoli florets (10 ½ oz)
• 1 Red bell pepper, cut into pieces
• 1 Red apple
• 30 g Pine nuts (1 oz)
• 60 g Blanched almonds, roughly chopped (2 oz)

Dressing Ingredients

• 4 tbsp Extra virgin olive oil
• 2 tbsp White vinegar
• 2 tbsp Balsamic cream vinegar
• 1 tbsp Honey
• 2 tsp Mustard
• 1 tsp Salt
• ½ tsp Black pepper

Instructions

1. Toast the nuts: In a dry pan over medium heat, toast the pine nuts until they turn golden brown and fragrant. Be sure to stir frequently to avoid burning. Remove from heat and set aside. Chop the blanched almonds roughly if not done already.
2. Chop the veggies and fruit: Finely chop the broccoli florets, red bell pepper, and red apple into small, bite-sized pieces. The goal is to have small, crisp bits in every bite for texture and balance.
3. Make the dressing: In a small bowl, whisk together the extra virgin olive oil, white vinegar, balsamic cream vinegar, honey, mustard, salt, and black pepper until fully emulsified and smooth.
4. Mix it up: In a large bowl, combine the chopped broccoli, bell pepper, apple, toasted pine nuts, and roughly chopped almonds. Pour the prepared dressing over the salad and toss well to evenly coat all ingredients.

Notes

• Toast nuts carefully as they can burn quickly; toast just until golden and aromatic.
• Use a sharp knife to finely chop the broccoli and apple for best texture.
• The balsamic cream vinegar adds sweetness and depth; white vinegar keeps it bright.
• This salad can be prepared a few hours ahead; keep chilled and toss again before serving.
• For a vegan version, substitute honey with maple syrup or agave nectar.

Keywords: Broccoli salad, apple salad, healthy salad, vegetarian salad, crunchy salad, nuts salad, easy salad recipe