Ingredients
Scale
- 2 Honeycrisp apples, diced
- 4 cups broccoli florets, cut into bite-sized pieces
- 1/2 cup crumbled bacon
- 1/4 cup red onion, thinly sliced
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/4 cup crumbled goat cheese (optional)
- 1/3 cup honey-mustard dressing (recipe below)
Instructions
- Step 1: Blanch the broccoli florets. Bring a pot of salted water to a boil. Add the broccoli and cook for 2-3 minutes, until bright green and slightly tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Drain well and pat dry.
- Step 2: In a large bowl, combine the diced Honeycrisp apples, blanched broccoli, bacon, red onion, and dried cranberries.
- Step 3: Gently toss to combine all ingredients.
- Step 4: Add the sunflower seeds and goat cheese (if using) to the bowl.
- Step 5: Pour the honey-mustard dressing over the salad and gently toss again to coat everything evenly.
- Step 6: Serve immediately or chill for later.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 2 days.
- Gently reheat any leftover salad in the microwave for 30 seconds to a minute, being careful not to overcook the broccoli.
- Serve this vibrant salad alongside grilled chicken or fish for a complete and satisfying meal.
- To prevent the apples from browning too quickly, add a squeeze of lemon juice to the salad after tossing with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American