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 based on vinegar tartness)
- 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 and transfer to a large bowl.
- Toast almonds on a sheet pan at 375°F for 8-10 minutes. Let cool, then chop roughly.
- Whisk mustard and vinegar for the dressing. Add honey, then slowly whisk in oil.
- Add raisins, almonds, and apples to the broccoli. Drizzle with dressing, toss to coat, and serve immediately.
Notes
- Double the dressing if you prefer a well-coated salad.
- Walnut oil adds a rich flavor but can be substituted.
- For best texture, slice the apple just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg