Description
A refreshing, no-cook salad combining crisp broccoli, juicy Honeycrisp apple slices, and a tangy-sweet dressing. Topped with sunflower seeds, dried cranberries, and plant-based bacon, it’s a nutrient-packed dish that balances earthiness, fruitiness, and smoky notes with a creamy, dairy-free vinaigrette.
Ingredients
4 cups chopped broccoli florets
2 medium Honeycrisp apples, sliced
1/2 cup sunflower seeds
1/2 cup dried cranberries
1/4 cup light mayonnaise
1/4 cup plain Greek yogurt
2 tablespoons apple cider vinegar
1 to 2 tablespoons honey
1/2 cup chopped plant-based bacon (smoked tempeh or mushroom bacon)
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Chop broccoli into bite-sized florets and add to a large bowl
Slice apples into 1/4-inch thick pieces and add to the bowl
Toasted sunflower seeds over medium heat for 2-3 minutes, then cool
Add sunflower seeds and dried cranberries to the bowl
In a small jar, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth
Pour dressing over the salad and toss until well coated
Add plant-based bacon (rehydrated if dried) and mix gently
Let rest for 10 minutes to allow flavors to meld
Notes
Use Granny Smith or Fuji apples for a tart alternative
Omit plant-based bacon for a vegan version using rehydrated shiitake mushrooms
Store in an airtight container in the fridge for up to 2 days
Adjust dressing thickness by adding a splash of water or apple juice
For extra protein, add 1/2 cup cooked chickpeas or white beans
Nutrition
- Serving Size: 1.5 cups
- Calories: 125
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg