Active Time: 15 MinsTotal Time15 Mins
Yield:
Yield: : serves 8 (serving size: about 1 cup)
This broccoli salad has plenty of crunch thanks to fresh, raw greens and crisp apples, but the sauce is creamy enough to satisfy classic broccoli salad lovers. Serve it right away for the most crunch—but it can handle an overnight in the fridge just fine.
Ingredients
- 1/2 cup golden raisins
- 1/2 cup hot water
- 1/2 cup mayonnaise
- 1/4 cup plain whole-milk Greek yogurt
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 cups small broccoli florets (about 1 lb.)
- 2 cups chopped apples (from 2 large [8 oz. each] apples), such as Gala or Fuji
- 1 cup matchstick carrots (2 1/2 oz.)
- 1/4 cup finely chopped red onion (from 1 small [4 oz.] onion)
- 1/4 cup roasted salted pumpkin seed kernels (pepitas)
Nutritional Information
- Calories 191
- Fat 13g
- Satfat 2g
- Unsatfat 10g
- Protein 4g
- Carbohydrate 17g
- Fiber 3g
- Sugars 11g
- Added sugars 1g
- Sodium 319mg
- Calcium 5% DV
- Potassium 7% DV
- Calories 191
- Fat 13g
- Satfat 2g
- Unsatfat 10g
- Protein 4g
- Carbohydrate 17g
- Fiber 3g
- Sugars 11g
- Added sugars 1g
- Sodium 319mg
- Calcium 5% DV
- Potassium 7% DV
How to Make It
Stir together raisins and hot water in a small bowl. Let stand 5 minutes; drain. Whisk together mayonnaise, yogurt, vinegar, mustard, honey, salt, and pepper in a large bowl. Add broccoli, apples, carrots, onion, pepitas, and drained raisins; toss to coat. Serve immediately, or cover and refrigerate up to 1 day.
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