Broccoli Almond Crunch Salad with Greek Yogurt and Apple Cider Dressing
Equipment
- Mixing bowl
- Whisk
- Baking sheet
Ingredients
- 4 cups broccoli florets
- 1/2 cup sliced almonds
- 1 cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium apple, diced
- 1/4 cup dried cranberries
Instructions
- Preheat the oven to 350 degrees. Spread the sliced almonds on a baking sheet and toast for 5 to 7 minutes until lightly golden. Set aside to cool.
- In a large bowl, whisk together the Greek yogurt, apple cider vinegar, honey, salt, and black pepper until smooth.
- Add the broccoli florets to the bowl and toss until evenly coated with the dressing.
- Stir in the diced apple and dried cranberries.
- Just before serving, sprinkle the toasted almonds over the top and give the salad one gentle toss to distribute.
Notes
Toast the almonds ahead and keep them in a separate container so they stay crisp until you are ready to serve. If the salad sits longer than two hours, give it a quick stir and add a splash of apple cider vinegar to refresh the dressing. The apple can be swapped for firm pear if you prefer a slightly different sweetness.
Course: Salad
Cuisine: American
Equipment: Mixing bowl, Whisk, Baking sheet
Cuisine: American
Equipment: Mixing bowl, Whisk, Baking sheet