Broccoli and Apple Salad.
I came up with this Broccoli and Apple Salad recipe because I hate salad. There. I said it. I’m vegan and I hate salad. Look, I don’t mean to get defensive about it, but for some reason, every time people find out I’m vegan, they automatically assume that my entire diet consists of wilted pieces of lettuce and bitter kale….? Like, no. Don’t get me wrong, I love kale, but only under the right circumstances, and that’s usually not in a salad.
So, on a typical Korean dining table, you do not see salad. Salad is, generally speaking, not for people who spend most of their time trying to figure out how to preserve vegetables. Hence, all the lovely fermented pickled dishes you see on a Korean table. Very rarely will you see an abundance of fresh produce on a Korean table. So, I grew up eating a ton of vegetables, just not too many mixed together with heavy dressings.
My husband, on the other hand, ate salad with every dinner. Growing up with an Italian father, salad was the period to a sumptuous feast of pasta (yes, in many Italian households, they eat salad after pasta). So, I wanted to come up with a salad that both of us would like. That’s how this Broccoli and Apple Salad came to be. I love broccoli and who doesn’t love honeycrisp apples?
Turns out this was a hit with everyone. My family begs me to make it every time we get together, my sister-in-law tells me it’s her favorite recipe of mine, and many of my Instagram followers have advised me it’s on their weekly rotation. It’s so easy, delicious, and healthy, I’m not surprised. So, go ahead and try this Broccoli and Apple Salad yourself!
Recipe Card.
Broccoli and Apple Salad
Ingredients
- 1 head broccoli
- 1/2 red bell pepper
- 1/4 red onion
- 1/2 honeycrisp apple
- 1/3 cup walnuts
- 1/2 cup cooked chickpeas
- handful dried cranberries
- salt
- pepper
For dressing
- 2-3 Tablespoons yellow mustard
- juice of 1/2 lemon
- 1/2-1 Tablespoon maple syrup
- 1-2 Tablespoons olive oil
- salt
Instructions
- Chop up all ingredients for salad into bite sized pieces and place into large bowl.
- Mix ingredients for salad dressing using either a whisk or immersion blender.
- Incorporate dressing a little bit at a time into veggies (you don’t want to overdress!).
- Let it is sit for 20-30 minutes before serving. Store in fridge for up to 3 days.
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