I remember completely despising broccoli salad when I used to be growing up; each and every time it appeared on a celebration table it involves a large number of bizarre textures and a mayo-drenched salad. Yet ever since I created my tahini curry broccoli salad there’s not anything I really like more than REALLY, REALLY GOOD crunchy salad that doesn’t involve lettuce.
Today I’m again to reinvent the classic broccoli salad and get the birthday party table a bit bit more healthy with my fall inspired apple broccoli salad: it’s packed with chickpeas, crunchy candy honeycrisp apples (or no matter apples you’d like), dried cherries, pecans for some crunch and contemporary herbs.
The honey dijon dressing concerned brings it all in combination and damnnnnnn it's GOOD.
The easiest a part of this salad is that it’s no cook dinner and only takes about 20 mins to whip up. Chop all of your veggies and throw everything in a big bowl, toss with the dressing and you’re good to head!
The salad will keep excellent up to Five days in the fridge (the apple cider vinegar prevents the apples from browning!).
I hope you love this salad up to we do. It’s sweet, tangy, crunchy and filling! If you are making it, remember to tag #ambitiouskitchen on Instagram and fee the recipe beneath!
More healthy salad recipes you’ll love:
Vegan Pecan Apple Chickpea Salad Wraps
Vegan Curried Broccoli Chickpea Salad
Honey Mustard Apple Tuna Salad + video
Chopped Thai Chickpea Salad with Curry Peanut Dressing
Meal Prep Idea: 4 Healthy Mason Jar Salads
Chickpea Apple Broccoli Salad with Honey Dijon Dressing
Prep Time 20 minutes
Total Time 20 mins
Healthy apple broccoli salad with chickpeas, dried cherries, carrots, pecans and recent herbs. Tossed together in a light honey dijon dressing to convey this salad together. Easy to make, nice for lunch or events and makes very good leftovers!
- For the salad:
- 1 head broccoli, very finely chopped
- 1 (15 ounce) can of chickpeas, rinsed and tired
- 2 cups diced honeycrisp apples (from about 2 medium honeycrisp apples)
- 1 cup shredded carrots (or 1 cup matchstick reduce carrots)
- 1/3 cup diced inexperienced onion
- 1/3 cup dried cherries
- 1/3 cup chopped pecans
- 1/2 cup chopped flat leaf parsley
- For the dressing:
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- ½ tablespoon honey
- 1 clove of garlic, minced
- Freshly ground salt and pepper, to taste
- To garnish:
- Extra cherries and pecans
In a large bowl, upload finely chopped broccoli, chickpeas, apples, carrots, green onion, dried cherries, pecans, and parsley. Set apart.
Make the dressing through whisking in combination the next elements in a small bowl: olive oil, apple cider vinegar, dijon mustard, honey, garlic, salt and pepper. Immediately drizzle over salad and toss to mix.
Taste and add more salt and pepper, if necessary. Garnish with further cherries and pecans and serve instantly or position in the fridge for later. Salad will stay smartly up to 5 days. Serves 4.
If you are making this for a party, it perhaps serves 6 slightly than Four folks.
To make vegan: sub agave or maple syrup for the honey.
Servings: Four servings
Serving measurement: 1 serving
Saturated fats: 2.3g
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