Ingredients
Scale
- 2 heads raw broccoli (4–5 cups florets)
- 1 Pink Lady or Gala apple, sliced just before serving
- 1 cup raisins
- 1 ½ cups whole raw almonds
- 2 Tbsp honey
- 2 Tbsp Dijon mustard
- 2 Tbsp balsamic vinegar
- 1–2 tsp honey (adjust to taste)
- 3–6 Tbsp unflavored oil (grape seed, vegetable, corn, or walnut oil)
- Salt and pepper to taste
Instructions
- Cut broccoli into florets. Pulse in a food processor into chunky pieces. Transfer to a large bowl.
- Toast the almonds on a sheet pan at 375°F for 8-10 minutes. Allow to cool, then chop roughly.
- Whisk together mustard and vinegar. Add honey, then slowly whisk in the oil.
- Add raisins, almonds, and apples to the broccoli. Drizzle with dressing and toss to coat. Serve immediately.
Notes
- For a well-dressed salad, double the dressing.
- Best served fresh but can be refrigerated for a few hours.
- Blanching broccoli is optional for a softer texture.
- Store leftovers in an airtight container to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg