Megan’s Making Broccoli Apple Salad!
Guest post from Megan of “What Megan’s Making“
I have got a treat for you today! This broccoli and apple salad is both healthy and delicious. When the wonderful people at Michigan Apples asked me to make a healthy apple recipe, this broccoli salad immediately came to mind. I made this salad a few weeks ago, thinking it would be a good thing to keep on hand for a few days to encourage me to eat my vegetables. I love nice crunchy salads that are chock full of delicious add-ins, and this salad is no exception. I couldn’t stop eating it! I actually didn’t think Mike liked broccoli salad so I was planning on this being all for me. Imagine my disappointment once I realized he loved it as well.
I’ve never put apples in my broccoli salad before, but you can bet I will from now on. They were the perfect addition. Crunchy and sweet, they contrasted nicely with the crispy broccoli and tangy dressing. Plus, they added a nice boost of nutrients and I was able to eat my fruits as well as my vegetables. 🙂 I also threw in some sliced almonds and dried cranberries, but you can play around with this recipe and add in whatever you want. I used plain whole milk yogurt in the dressing, which kept the dressing nice and light, but if you want your dressing a little thicker you may want to try plain Greek yogurt instead. Any way you make it, this broccoli apple salad recipe is a keeper!
Broccoli Apple Salad
1 large head of broccoli, cut into small florets
1 medium red apple (suggested: Michigan Jonagold), cut into thin slices
1/2 cup dried cranberries
1/4 large red onion, diced
1/2 cup sliced almonds
1/4 cup mayonnaise
1/4 cup plain whole milk yogurt
2 Tbsp apple cider vinegar
3 tsp sugar
3/4 tsp salt
1/4 tsp pepper
Combine the broccoli, apple, cranberries, onion and almonds in a large bowl. In a small bowl, whisk together the mayonnaise, yogurt, vinegar, sugar, salt and pepper. Pour the dressing over the broccoli mixture and toss to combine. Refrigerate one hour before serving.
*Note: You may not need all of the dressing. Start with about 3/4 of the dressing, taste, and go from there.
*Recipe adapted from Taste Love and Nourish
A Pennsylvania native, Megan, her husband Mike and their son live in the Grand Rapids area. She blogs about cooking and baking at www.WhatMegansMaking.com and isn’t shy about her love for Michigan apples!