La mejor ensalada de brócoli con manzana y arándanos rojos

Ingredientes

• 4 cups broccoli florets (about 2 medium heads) (Firm, bright green florets give the best crunch.)
• 1 medium crisp apple, diced (Honeycrisp or Fuji for sweetness) (Keeps the salad lively and crisp.)
• 1/2 cup dried cranberries (Tart sweetness balances the dressing.)
• 1/3 cup red onion, finely chopped (Optional, soak in cold water for a milder flavor.)
• 1/2 cup toasted sunflower seeds or chopped pecans (For toasty crunch; pecans add a buttery note.)
• 1/2 cup shredded sharp cheddar or crumbled feta (Optional for extra richness.)
• 1/2 cup Greek yogurt (Thick base for the dressing.)
• 1/4 cup mayonnaise (Use light mayo or swap entirely for Greek yogurt.)
• 1 tablespoon apple cider vinegar (Brightens the dressing.)
• 1 tablespoon honey (Balances acidity; substitute with maple syrup for vegan.)
• 1/2 teaspoon Dijon mustard (For depth; omit for milder dressing.)
• Salt and freshly ground black pepper (To taste.)

Preparación

1. 1

   --- Preparation ---

2. 2

   Trim and cut the broccoli into bite-sized florets. If desired, blanch in boiling salted water for 1 minute, then plunge into ice water; drain well.

3. 3

   Core and dice the apple into small cubes. Toss with a squeeze of lemon juice to prevent browning.

4. 4

   --- Dressing Preparation ---

5. 5

   In a bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, a pinch of salt, and a crack of black pepper. Adjust to taste.

6. 6

   --- Combining Salad ---

7. 7

   In a large bowl, add broccoli, diced apple, dried cranberries, red onion, and toasted seeds or nuts. Pour the dressing over and gently toss until well coated.

8. 8

   If adding cheese, fold it in at the end.

9. 9

   --- Resting ---

10. 10

    Let the salad rest for at least 10 minutes before serving, or refrigerate for up to 2 hours.