Apple and Broccoli Salad
Updated Oct. 18, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1pound broccoli with stalks
- 1crisp sweet-tart red apple, such as Pink Lady or Honeycrisp
- 2tablespoons apple cider vinegar
- 1tablespoon fresh lemon juice, plus more to taste
- 6tablespoons extra-virgin olive oil
- 1½teaspoons dried oregano
- ½ to 1teaspoon crushed red pepper (depending on heat preference), plus more to taste
- Salt and black pepper
- 1(1 ounce) chunk Parmesan, plus more to taste
Nutritional analysis per serving (4 servings)
275 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 6 grams protein; 462 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut off the broccoli’s stalks, then peel off and discard the tough outsides. Thinly slice the stalks crosswise at an angle, so you end up with long planks. Thinly slice the broccoli’s florets lengthwise. Add the broccoli to a large bowl.
- Step 2
Quarter, core and thinly slice the apple, then add to the bowl. Splash the vinegar and lemon juice over the apples to prevent browning.
- Step 3
Add the olive oil, oregano, red pepper, ¾ teaspoon salt and ½ teaspoon black pepper. Using a Microplane or the fine holes of a box grater, finely grate the cheese over the salad. Toss to combine, then taste for seasoning, adding more salt, lemon juice and red pepper as desired. Garnish with a final dusting of cheese, if desired.
- Step 4
Serve immediately or store in a sealed container in the refrigerator for up to 3 days. (The longer it sits, the more the flavors will balance and the broccoli will tenderize.)
Private Notes
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Comments
Delish, fresh and tasty … though next time I will scant the salt (too much with the parm I had) and red pepper flakes (personal taste but a little goes a long way for me) and adjust after combining. Also will add some walnuts or almonds. And hmmm… dried cherries?
Cosmic Crisp apples are very good in this. The soft Honeycrisp just doesn’t match the crunch of the broccoli. Pink Lady’s with the other acids are to tart.
What great timing as I had some broccoli heads that I didn’t feel like steaming or roasting. This worked out so well! Did the lower end of the red pepper flakes and we get the heat, so start small and add more if needed.
Broiled the broccoli until it got a little char and added it in. Loved the texture!
If you like this, I suggest taking a look at the quinoa and broccoli spoon salad recipe from NYT. I don’t bother with the quinoa anymore, I just make the delicious broccoli salad. Absolutely follow the original recipe, but I also play around with it and add dried cherries, or dried cranberries, and I tend to skip the cheese because I’m not a huge fan of it. It just gets better as it sits.
Honeycrisp apples are not what they used to be. I would recommend a Cosmic Crisp apple.