Apple Broccoli Salad with Walnuts: The ideal broccoli salad dish for autumn is Apple Broccoli Salad, which includes walnuts, beef, dried cranberries, red onion and a creamy dressing! Serve it over the holidays at get-together or prepare it ahead of time to include vegetables to your everyday meals.
Making the most of apple season may be achieved by using the abundance of apples in the harvest to make this recipe for apple broccoli salad. Plus, most main meals go amazingly well with this easy side salad. You may enjoy this nutritious broccoli apple salad at any time of year, however I think it’s best enjoyed during the autumn harvest months.
Ingredients for Apple Broccoli Salad with Walnuts:
Salad Prep
- 4 to 8 pieces of cooked, chopped, thick-beef
- Broccoli florets in six cups two huge heads, cut
- 1/2 cup of finely chopped red onion
- One cup finely chopped raw walnuts
- Two/Three cup of raisins or dried cranberries
- 2 peeled, cored, and diced apples (about 3–4 cups)
Broccoli Dish Dressing:
- Half a cup of Vegan mayonnaise
- ½ cup of Fat-free plain yogurt
- Thumbfuls of pure maple syrup
- ⅓ cup lemon juice, rice vinegar, or apple cider vinegar
- 1/4 teaspoon sea salt, to taste
Instructions for Apple Broccoli Salad with Walnuts:
- After preheating a large nonstick pan to medium-high temperature, arrange the beef pieces on it. Cook until the beef is as crispy as you want, turning it every few minutes. To cool, move the beef to a dish covered with paper towels. Once the beef has cooled down enough to handle, cut it and save.
- Broccoli heads should be well cleaned in warm water before being chopped into tiny florets. Before preparing the meal, you may blanch the broccoli florets in boiling water if you don’t like eating raw broccoli. To achieve this, add the chopped broccoli to a full saucepan of boiling water.Just give the broccoli 30 to 60 seconds in the boiling water, or until the florets become brilliant green. To halt the cooking process and quickly chill the broccoli, pour it right away into a colander and then move it to an ice bath or basin of water.
- Instead of blanching the broccoli, stay with raw broccoli if you want a great crunch. Transfer the broccoli to a big bowl, whether or not you blanch it beforehand. To the big mixing bowl, add the diced apples, walnuts, dried cranberries, red onion, and chopped beef.
- Mix the Vegan mayonnaise, Fat-free plain yogurt, pure maple syrup, rice vinegar, and sea salt for the broccoli salad dressing in a small basin.
- After adding the dressing to the bowl containing the broccoli salad components, thoroughly combine everything to ensure it is all covered. After giving the broccoli salad a taste test, adjust the flavour with more sea salt or lemon juice if desired.
- Broccoli salad may be eaten right once or kept for up to three to five days in an airtight container.
Notes:
- Tailor the quantity of beef to your own preference. For a vegetarian variation of the dish, you may also eliminate the beef.Feel free to use any kind of apple! Because Gala or Fuji apples are sweet, crisp, and just the right bit of tangy, I prefer to use them. Granny Smith apples are too sour for this kind of cooking, so I usually don’t use them in recipes like this.
- If you’d rather, swap out the Fat-free plain yogurt for more Vegan mayonnaise.
- As an alternative to pure maple syrup, use cane sugar.