Crunchy and Creamy Broccoli Apple Salad

Ingredients:

4 cups finely chopped broccoli florets (about 1 large head of broccoli)

1 cup (about 120 g) shredded carrots

1 large crisp apple (such as Honeycrisp or Fuji), diced

1/2 cup finely sliced red onion

Optional Add-ins (recommended for extra flavor and texture):

1/3 cup dried cranberries or raisins

1/3 cup chopped toasted walnuts or sunflower seeds

1/4 cup crumbled feta or shredded cheddar cheese

For the Creamy Dressing:

1/2 cup plain Greek yogurt (or mayonnaise for a richer version)

1 tablespoon Dijon mustard

1 tablespoon honey or maple syrup (adjust to taste)

1 tablespoon apple cider vinegar or lemon juice

Salt and black pepper, to taste

Instructions:

1. Prep the vegetables and fruit:

Wash and finely chop the broccoli florets. Peel and shred the carrots. Dice the apple (leave the skin on for color and texture, if desired). Thinly slice the red onion.

2. Mix the salad base:

In a large bowl, combine the broccoli, shredded carrots, diced apple, and red onion. If using, add the cranberries/raisins, nuts/seeds, and cheese.

3. Make the dressing:

In a small bowl or jar, whisk together the Greek yogurt, Dijon mustard, honey, and apple cider vinegar until smooth. Season with salt and pepper to taste.

4. Combine:

Pour the dressing over the salad mixture. Toss well to evenly coat everything.

5. Chill and serve:

For best flavor, refrigerate the salad for at least 15–30 minutes before serving. This allows the flavors to meld and the broccoli to soften slightly while staying crisp.

Storage:

Keep refrigerated in an airtight container.

Best enjoyed within 2–3 days.

Enjoy