Ingredients

Scale

4 cups Broccoli florets
2 medium Honeycrisp apples, diced
1/4 cup Red onion, finely chopped
1/2 cup Dried cranberries
1/2 cup Pecans or walnuts, chopped
1/2 cup Greek yogurt
2 tablespoons Honey
2 tablespoons Apple cider vinegar
1/4 teaspoon Salt
1/4 teaspoon Pepper

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Instructions

Wash the broccoli and cut it into bite-sized florets
Dice the Honeycrisp apples, removing the core, and toss them into a large mixing bowl with the broccoli
Add the finely chopped red onion, dried cranberries, and chopped nuts to the bowl
In a small bowl, whisk together the Greek yogurt, honey, apple cider vinegar, salt, and pepper until smooth
Pour the dressing over the salad mixture and gently toss to coat
Chill in the refrigerator for about 30 minutes before serving

Notes

For a crunchier salad, chop the broccoli florets smaller.

Adjust the honey for sweetness to your liking.

Store in an airtight container for up to 3-4 days.

Author: Quinto
Prep Time: 15 mins
Cook Time: 0 mins
Category: Salad
Method: Mixing
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 20 g
Sodium: 120 mg
Fat: 16 g
Saturated Fat: 2 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 5 mg