Broccoli, apple, onion, raisins, and sunflower seeds mixed in a sweet, tangy dressing made with apple cider vinegar and maple syrup. It's startlingly delicious!
Course Lunch
Cuisine Salad
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 6Servings
Calories 343kcal
Author Ligia Lugo
Ingredients
For the Salad:
4cupsbroccolicut up and shredded (about 2 medium heads)
3applesof your choice, diced right before you add them to the salad, I used Gala
¼cuponionred, diced
½cupraisins
½cupsunflower seedsshelled
For the Dressing:
¼cupapple cider vinegar
½cupextra virgin olive oil
2clovesgarlicminced
1tablespoonmaple syrupyou could use up to 2 tablespoons
½teaspoonsalt
¼teaspoonblack pepper
Instructions
To prepare the salad:
Wash broccoli under running water. Cut the florets from the stalks and set the stalks aside.
Cut the florets into very small pieces. See the photo for a visual. Place in a large bowl.
Cut the hard outer skin off of the stems to get down to the tender inside. Discard the outer peelings.
Cut the tender inside stems into matchsticks. Or if you have a mandolin that would work well too. If your food processor has an attachment that will cut the stems into long strips (not grated) then that would work also. Scissors work too. The idea is to have very small sticks of raw broccoli stems. They will hold their shape.
Add to the large bowl along with the florets. Add the apples, red onion, raisins and sunflower seeds.
To make the dressing:
In a medium bowl whisk together all of the dressing ingredients.
Add the dressing to the salad and toss. Chill until ready to serve.