Broccoli Apple Salad with Cranberries
Tangy, crunchy and slightly sweet broccoli apple salad with cranberries, brussels sprouts and pecans that makes a delicious side dish for summer, parties and holidays.
Servings: 8
Ingredients
For the Salad
- 6 cups broccoli florets
- 1 cup peeled and chopped butternut squash optional
- 1 cup shaved Brussels sprouts
- 1 green apple cored and diced
- ½ cup dried cranberries
- ½ cup pecan halves
For the Dressing
- 1 cup vegan mayonnaise or see post for oil-free tofu mayo
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Cook Squash: If you're adding squash, peel, remove the seeds and chop into cubes. Roast or steam the squash until fork-tender (see notes) then set aside to cool.
- Make Dressing: Combine all of the dressing ingredients in a small bowl and whisk until smooth.
- Prepare Salad: In a large mixing bowl, toss together the broccoli, cooked butternut squash, brussels sprouts, apple, cranberries, and pecans.
- Combine: Pour the dressing over the salad and mix well until all of the ingredients are coated in the dressing.
- Chill: Refrigerate for at least 30 minutes or until ready to serve.
Notes
Roasting Squash: Preheat oven to 400 F. Spread cubes on a baking tray and add 1 tsp oil, salt and pepper and mix. Roast for 20-25 minutes until fork tender.
Steaming Squash: Bring 1-inch water to a boil in a saucepan with a steaming basket. Add squash, cover and steam for 12-15 minutes until tender.
Store: Store leftovers in a sealed container in the fridge for up to 3 days.
Nutrition
Serving: 1/8th of recipe | Calories: 225kcal | Carbohydrates: 23g | Protein: 3g | Fat: 14g | Sodium: 348mg | Fiber: 4g