Ingredients
Units
Scale
Salad:
- 5 cups broccoli florets
- 1 red-skinned apple
- 1 green-skinned pear
- 1 Tbsp lemon juice
- 1/4 cup shallot, thinly sliced
- 1/2 cup roasted cashews
- 1/2 cup dried cranberries
Honey Mustard Dressing:
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Boil 6 cups of water in a kettle or saucepan. While the water boils, prepare an ice bath by filling a large bowl with ice cubes and water. Set aside.
- Place broccoli florets in a large bowl and pour boiling water over it to cover. Allow to blanch for 3 or 4 minutes, then drain the water. Plunge the broccoli into the prepared ice bath to stop the cooking process. Allow to cool for 3 or 4 minutes, then remove the florets with a slotted spoon and place in a large bowl. Pat dry with paper towels.
- Core and chop the apple and pear. Leave the skins on for color and fiber. Toss the pieces with lemon juice to prevent browning.
- Add the apple, pear, shallot, cashews, and cranberries to the broccoli and toss to combine.
- Pour the honey, vinegar, mustard, olive oil, salt, and pepper into a screw-top jar. Cover and shake to emulsify.
- Drizzle the salad with some of the dressing (you will have some leftover) and stir to coat everything.