Description
A refreshing and vibrant salad that combines crisp vegetables with the sweetness of apples and tartness of cranberries, perfect for any gathering.
Ingredients
- 4 – 5 cups broccoli florets, chopped
- 2 ½ – 3 cups cauliflower florets, chopped
- 1 medium apple, diced
- ½ small red onion, diced
- 2 celery ribs, diced
- 2-3 green onions, thinly sliced
- ½ cup dried cranberries
- ½ cup feta cheese, crumbled (omit for dairy-free)
- ½ cup lightly salted roasted almonds, roughly chopped (substitute with walnuts, pecans, or sunflower seeds for nut-free)
- ¾ cup mayo (use egg-free mayo for vegan)
- ¼ cup olive oil or avocado oil
- 3 tablespoons lemon juice
- 2 teaspoons honey (use maple syrup for vegan)
- 1 teaspoon garlic powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Instructions
- In a small bowl, combine mayo, oil, lemon juice, honey, garlic powder, salt, and pepper. Whisk until smooth and creamy, about 2-3 minutes. Set aside.
- In a large bowl, toss together broccoli, cauliflower, apple, red onion, celery, green onion, dried cranberries, feta (if using), and almonds or walnuts.
- Pour the dressing over the salad mix and toss gently until everything is evenly coated.
- For best flavor, let the salad sit in the fridge for at least 30 minutes to allow flavors to meld.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Prep ahead by chopping vegetables a day in advance. Always toss before serving. Add nuts just before serving for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American