Broccoli Apple and Almond Salad
Well here I finally am with the Broccoli Apple and Almond Salad that I’d promised to share last week, before I too caught the Thanksgiving fever.
I know, I know, most of you really don’t have broccoli on their minds right now. You’re probably all still swimming in visions and dreams of Sweet Potato Casserole, Roasted Turkey and Spicy Pumpkin Pie.
But hey, doesn’t mean that you can’t take a break from it all and enjoy a nice bowlful of refreshing broccoli salad, for a change, does it? Especially if said broccoli salad also happens to have bacon it it, right?
You all know just how much I like to whip up huge batches of salad on the weekend so I can take them to work with me all week, don’ t you? I like to call them my “extended durability” salads. Just be thankful that I don’t share them all with you because you’d basically be getting a new one every week.
When making such salads, you have to be thoughtful in selecting your ingredients, as not all ingredients do very well with soaking and comingling for an extended period of time.
Broccoli, however, would be the perfect candidate for that job, wouldn’t you agree?
Not only can it withstand the extended soaking very well, that actually makes it better.
This may come as a surprise to some, but for some reason, I’ve never been really big on raw broccoli, unless it comes with a very tasty dip that I can completely smother it in.
In fact, broccoli would be my “am-I-really-hungry-test-food” by excellence. If I’m feeling hungry between meals, I’ll ask myself if I’m hungry enough to eat raw broccoli. If the answer is yes, then it means I’m really hungry. (And yes, I’ll usually satisfy that hunger by feeding on raw broccoli, sans dip!)
Truth is, I find it to be fairly dry, stiff and tasteless. And kind of crumbly, too.
But after a quick spin in the microwave or a flash steam bath, it magically turns into a super flavorful, supple yet slightly crunchy, beautiful and vibrant green vegetable.
Now, allow it to cool and soak in a tasty, zesty vinaigrette for an extended period of time? It simply becomes an entirely new food. Delicious and slightly addictive. The kind you don’t really need to be hungry to want to eat.
The kind you start craving and dreaming about…
And if you push the envelope even further and add a few carefully selected ingredients to the equation, what you get is a totally magical medley, a salad that you will want to eat until the end of time, a salad that will make you fall in love with broccoli all over again.
One that will even make you want to take a break from Glazed Carrots and Roasted Brussel Sprouts.
I swear. Give this a try, you won’t regret it. Then you can go right back to your beloved Turkey.
Or hey, here’s an idea: why not have it WITH your turkey? It would TOTALLY work.
Broccoli Apple and Almond Salad
- 2 heads broccoli, florets only, chopped
- 1 large red apple, diced
- 1 cup raw almonds, chopped
- 1 cup sliced green olives
- ½ cup raisins
- ¼ cup dates, chopped (about 10)
- 4 slices crispy bacon
For the vinaigrette
- 2 cloves garlic, minced
- the juice of 2 limes, about 1/4 cup
- ¼ cup avocado oil, or extra-virgin olive oil
- 2 tbsp Dijon mustard
- 1 tbsp white wine vinegar
- 2 tbsp unpasteurized honey
- ½ tsp Himalayan salt
- ½ tsp freshly cracked black pepper
- 1 tbsp fresh rosemary, chopped
- The previous night, or at least several hours ahead of time, steam the broccoli over salted boiling water or cook it in the microwave in about a quarter of a cup of slightly salted water for 2-3 minutes, until it turns bright green and is slightly softened. Plunge the cooked broccoli in icy cold water to stop the cooking process and set it in a colander covered with a paper towel to drain and dry.
- When the broccoli is completely cooled and dry, toast the almonds in a dry skillet set over medium heat, until golden and fragrant. Set aside to cool slightly.
- In a separate pan, cook the bacon strips until nice and crispy. Remove to a plate lined with a paper towel to absorb excess fat. Reserve.
- In a small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside.
- In a large mixing bowl, add broccoli, apple, green olives, raisins, chopped dates and vinaigrette and mix until thoroughly combined. Break the bacon into pieces and mix it right in.
- Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep in the fridge for 5 to 6 days in an airtight container.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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51 Comments on “Broccoli Apple and Almond Salad”
I would never have thought to put broccoli with apples – but it looks delicious. Genius!! 🙂
Aw, thanks so much. Very kind of you to say! 🙂
I tried this recipe. I didn’t like it at all. I didn’t even finish it, and in the garbage it went.
Real sorry to hear, Danette…
Pretty rude Danette. I loved everything in it and it’s one of my favorite salads ever.
I’m such a sucker for broccoli, I could never use them as my “am-I-really-hungry-test-food”.
Oranges or tangerines work much better for me. I like them but they’re definitely mot my first choice when it comes to food (well, they’re probably my last choice.)
Loving this combo salad btw, broccoli+apples+olives = dope! 🙂
See, I love oranges, only I hate peeling them, so for that reason, I seldom eat them. I agree with you on tangerines, though. Never cared for those, never will. Clementines, on the other hand… oh my. Those are yummy. And they remind me of Christmas, too. I could eat them by the dozen!
I think I need to come up with a Christmas-y salad that contains clementines… and bacon… and turkey! And perhaps cranberries and broccoli, too! And there you go inspiring me again. Thanks for that, mate! 🙂
A great idea to use fruits with vegetable, I just adore your salads. Looks so so good. A great salad.
My husband and I made this salad for our Thanksgiving dinner, and OMG, was it good! This might be the best Paleo salad we’ve ever had. Thanks for sharing!
Thank you so much for this, Pam! That’s one hell of a compliment! 🙂
I can’t wait to try the recipe. I would never have thought about using olives with broccoli. I have to take an appetizer dish to work and I think this will be great as a healthy alternative. I also eat a plant based diet, and would like to lower the oil content and replace the bacon. Do you have any suggestions?
I say simply use less oil and omit bacon altogether… that should do the trick! Hope you and your coworkers like the salad!
This looks delicious! I was one of those weird children that always loved broccoli! A fan from birth, lol! Have a question though, I’m trying to lose weight. Do you have a lower fat version of this?
This is like a crack (not that I would have known:)) I just can’t stop eating it. The flavour combination is just unbelievable! Thanks, Sonia!
Hahaha! So glad to hear you like it that much, Monika! Thanks a bunch for taking the time to let me know! 🙂
OMG. Great salad. Can’t stop eating it. Luckily, hubby is out of town, so when the gasiness comes…yes gross…he will be safe! I substituted cherries for raisins and forgot the rosemary. Still…delish. Need floss now!
LOL! Thanks a bunch for the chuckle, Mary. Glad to hear the salad is to your liking! And thanks for the top notch feedback! 😀
I am for sure one of those broccoli haters! But this looked so good I had to try it. I made this last night with no olives and used turkey bacon.
I can’t get enough of it! I also love how I can make it on Sunday night, and enjoy it for an easy work-lunch throughout the week. Genius!
Music to my ears! Thank you so much for this great feedback, Laura! I sincerely appreciate it! 🙂
I found this on pinterest, it looks awesome. I’m making it this week but with raw broccoli since I’m weird and don’t like cooked veggies at all! 😛
Raw broccoli will work very well too, Danielle. Hope you like! 🙂
Hello I love your recipe. I am going to prepare this recipe.
LOVE this salad. I used raw broccoli by accident, but it was great! Even a non-broccoli eater went back for seconds.
Thanks a bunch for the great feedback, Amy. Real glad you liked! 🙂
I love the taste of the dressing, can´t get creamy though.. Any advice :)?
A pinch of guar gum always works wonders for this…
I love to make sturdy salads and keep them around for lunch, too! So please, if the mood strikes you do post one every time!!
This will be a new staple. Didn’t add the raisins because I’m being a bit careful with my carbs so also used half honey and a bit of stevia.
YAY! Good to hear you liked it, Carol! Thanks for letting me know, too. I greatly appreciate that! 🙂
Wow, this salad looks absolutely delicious! I also like to make a big salad on Sunday for my weekday lunches, this is definitely next on my list! Thanks for the share 🙂
Hi…Can’t thank you enough for posting this one..what a wonderful way to eat Broccoli..Have made it twice already, once for a family Dinner, where it finished up and got rave reviews. The second time soon after for my midweek girlie potluck lunch…A repeat performance, rave reviews and recipe requests…Thank you!!
My mouth started to water a little. 🙂 I’ve never thought of using apple, almond and broccoli for a salad at the same time, but this definitely looks delicious. 🙂 I will try this out as soon as possible.
Hope you like it, Alex. It’s still one of my favorite salads to this day!
This recipe sounds amazing!! I think your forgot to mention the step about adding the apples to the recipe 🙂 unless I missed something! can’t wait to try!
You are so right, Logan. Thanks for pointing that out. I made the correction! 🙂
Theres no way Im going to spoil it all with bacon. The salad would be healthy, if it wasnt for the worst ever meat, which is pork, and worst, most fattening ever part of pork, which is bacon. Ghrrr!
Actually, how could ever call their blog “healthy”, when promoting bacon, a principal cause for heart attacks of millions?
What a great recipe! I especially loved the dressing; it was very simple and the my favorite homemade dressing I have tried. I wanted to say I added quinoa and I highly recommend it if you’re looking to add some extra carbs!
Thanks for the tip, Sydney! Glad to hear the salad was to your liking! 😀
This salad is SO delicious! I’ve made it exactly according to your recipe, and I’ve branched out – pear instead of apple, different olives, different nuts – each batch has been wonderful. I leave out the garlic when I make it to take to work for lunch, and I miss it, but the salad’s still great.
Thank you for making this available – please feel free to burden us with more salad recipes! ;D
Haha! Thank you so much for this awesome feedback, Jeanne! Real happy to hear that you are enjoying this salad that much, and love that you’re having so much fun playing with the ingredients, too!
And now you just made me realize that I haven’t come up with a new salad in way too long. I think I need to fix this… 😀
This looks delish! Quick whole30 question – how do you think the dressing would taste by omitting the honey (not compliant)? I would also like to substitute red wine vinegar for white (what I have on hand). I will use compliant bacon or simply omit. It sounds delish – thank you!!
Right! Honey would be out during a Whole30… I say you could sub date paste (minus the vanilla extract) or applesauce and that would work well. And white vinegar will do just fine!
Does the salad keep in the fridge after it has been dressed? Or should i keep the dressing separate if I want to make this and have it for lunch for a couple of days? Can’t wait to try. 🙂
Yes, that’s after it has been dressed, Kacie.
The picture of you pouring the dressing looks creamy & white..mine is very runny and no white to it whatever. It’s also SO sour..I’ve added some sugar to it to try and get it to not be so over powering..so we’ll have to see. I’ve got it made tonight in the fridge for dinner tomorrow, but I’m very nervous, because so far I’m not crazy about the flavor. I think the mixture of ingredients is great, but that dressing is just too sour.
Sometimes I feel I’m the only person in the world using avocado oil (in place of most of the evoo one would normally use) now I’ve found a kindred soul. 😉
This sounds wonderful. Will make it for dinner this week to deal with the abundance of apples and broccoli in my fridge. Have to sub out the almonds tho due to an anaphylactic reaction to them and the raisins (banned in our house due to the Great Raisin Escapade of 2015) but I have got to items to take their place!
That’s awesome Tams! I’m curious, though… what are you planning on using instead of almonds and raisins? I’m thinking hazelnuts and dried apricots, or dates! In fact, I think I’m even going to try it for myself… 😉
This is a rest of life recipe!! Thank you!!
Hahaha! Rest of life recipe!! I love it! Thank you so much, Theresa. I’m real happy to hear you like the salad that much! 😀
I love this!