Ingredients
→ Salad
- 4 cups broccoli florets + stems (matchstick-cut)
- 1 large Honeycrisp apple, diced + lemon bathed
- ½ cup dried cranberries (unsweetened)
- ½ cup pecans, toasted + chopped
- ¼ cup red onion, soaked 10 mins in cold water
- ½ cup sharp white cheddar, block-cut
→ Dressing
- ½ cup Duke’s mayonnaise
- 2 tbsp apple cider vinegar (Bragg’s raw)
- 1 tbsp raw local honey
- 1 tsp apple pie spice (Mama’s secret)
- Salt & pepper to taste
Instructions
- Prep broccoli: Cut florets/stems → soak in ice water 10 mins → drain. Toss with 1 tsp salt → rest 15 mins.
- Treat apple: Dice → toss in 1 tsp lemon + 1 tsp water. Drain 5 mins → pat dry.
- Make dressing: Whisk mayo + vinegar + honey + spice until smooth. Chill 5 mins.
- Layer: In large bowl, combine broccoli, cranberries, pecans, onion, cheddar. Fold in apples.
- Dress: Pour dressing over → toss 3 strokes only. Press plastic wrap directly on salad.
- Rest: Refrigerate 30+ mins. Stir gently before serving.
Notes
- Critical: Apples must be lemon-bathed—brown apples = soggy salad.
- Never skip broccoli salt rest—moisture removal = crisp salad.
- Tools: Salad spinner, sharp knife, glass mixing bowl.
- Allergy note: Contains dairy, nuts. Nut-free swap: Use sunflower seeds.
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