Broccoli Apple Salad

This antioxidant and fiber-rich salad is highly nutritious, delightfully flavorful and a perfect side dish. Apple cider vinegar and apples provide a lovely tart sweetness while nuts, fresh grapes and dried cranberries provide texture. The salad keeps well in the fridge for a couple days. Add roasted chicken or salmon to the salad to make complete and perfect meal. Broccoli is a cruciferous vegetable and is packed with vitamins, minerals and fiber. One serving of broccoli provides 220% of your daily value for vitamin C and 140% of your daily value for vitamin K. it's also rich in the antioxidants sulforaphane and indole-3-carbinol, which are known to be protective against cancer. Apples are also an excellent source of vitamin C, fiber, and antioxidants.

Makes: 4-6 servings
Time to cook: 20 minutes

Ingredients

DRESSING

• ½ cup dried cranberries or raisins
• ½ red onion, finely sliced
• ¼ cup apple cider vinegar
• 4 teaspoons granulated sugar
• Kosher salt (such as Diamond Crystal)
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon sesame oil

SALAD

• 1½ pounds broccoli (about 2 heads)
• 1 apple, cored and cut into ½-inch cubes
• 2 scallions, white and green parts, finely sliced
• Kosher salt and black pepper
• ½ cup toasted sliced almonds, pistachios or sunflower seeds (see Tip)
• 1 cup red or green grapes (optional), halved crosswise

Cooking Instructions

1. Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt, and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
2. Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. Place the broccoli into a large mixing bowl.
3. After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
4. Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with ½ teaspoon salt and black pepper to taste.
5. When you are ready to eat, toss in the nuts and grapes. Serve at room temperature.

TIP

‍To toast almonds, lay them out in a single layer on a sheet pan lined with parchment, then roast at 300 degrees for 8 to 10 minutes until golden. Let cool completely before adding to the salad.

Nutrition per serving
261 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 37 grams carbohydrates; 8 grams dietary fiber; 21 grams sugars; 7 grams protein; 570 milligrams potassium; 725 milligrams sodium; 220% DV for vitamin C, 14% DV for vitamin K.

Recipe: Hetty McKinnon, NY Times Cooking

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