Description
This fresh and flavorful broccoli salad is packed with crisp apples, creamy cheddar, and candied pecans, all tossed in a maple poppy seed dressing. Perfect for any season!
Ingredients
-
For the Salad
-
2 small heads broccoli, chopped
-
3 hardboiled eggs, chopped
-
1/3 cup craisins (or dried cherries)
-
1/2 cup white cheddar cheese, chopped
-
1 apple, chopped
-
6 slices salami, chopped
-
2 tablespoons pepitas
For the Dressing
-
1/3 cup mayonnaise
-
1/4 cup milk
-
2 tablespoons maple syrup (Grade A)
-
Pinch of cinnamon
-
1 tablespoon apple cider vinegar
-
1 tablespoon poppy seeds
For the Candied Pecans
-
1 cup pecans
-
1 tablespoon butter
-
1 tablespoon brown sugar
-
1/2 teaspoon cinnamon
-
Instructions
-
Make the Dressing:
In a small bowl, whisk together mayonnaise, milk, maple syrup, cinnamon, apple cider vinegar, and poppy seeds. Set aside. -
Candy the Pecans:
Heat a skillet over medium heat.
Toast the pecans for 1 minute, then add butter, stirring until melted.
Stir in brown sugar and cinnamon until the pecans are coated.
Transfer to parchment paper and let cool completely. -
Assemble the Salad:
In a large bowl, combine broccoli, eggs, craisins, cheese, apple, and candied pecans.
Pour in the maple poppy seed dressing and toss gently.
Add salami and pepitas, then toss again to coat.
Notes
-
The salad can be made ahead of time, but it’s best to add the candied pecans and dressing just before serving to keep them crisp.
-
For a vegetarian version, substitute the salami with roasted chickpeas or more cheese.
-
You can also swap the apple for a pear for a different twist!
Nutrition
- Serving Size: 1/6 of the salad
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 70mg