Ingredients
The following ingredients have 2 Servings
- 1 medium head broccoli
- 2 cups cored and diced apples
- 1/4 cup dried cranberries
- 1/4 cup chopped onions
- 1/2 cup diced carrots
- 1/2 cup chopped roasted pecans
- 3 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey (use maple syrup for vegan)
- 1/2 teaspoon salt
- 1/4 teaspoon feshly cracked black pepper
Instruction
- Bring a medium-size pot of water to boil over high heat. Add 1 tsp salt and broccoli florets to the boiling water. Cook for 2 minutes on medium heat. Do not overcook or the broccoli will become mushy.
- While the broccoli is cooking, keep a large bowl of ice-cold water ready. Drain the broccoli and transfer it to the bowl of water to stop the cooking. Let the broccoli rest in ice-cold water for 2 minutes. Then drain and set aside.
- Mix the dressing ingredients in a large mixing bowl.
- Add the cooked broccoli, apples, dried cranberries, onions, carrots, and toasted pecans to the bowl and toss everything well.
- Chill the salad for 1-2 hours and serve cold.