Creamy Apple Broccoli Walnut Salad

This apple broccoli walnut salad is lighter, creamier but not mayo heavy. Its loaded with apples, broccoli, carrots, walnuts, onions, raisins, cranberries and pumpkin seeds. Its best to make this ahead and refrigerate for an hour before serving. Watch the Recipe Video ABOVE to see step by step directions.

Course Salads

Cuisine British

Prep Time 15

Cook Time 2

Total Time 17

Servings Portions

Calories 347kcal

Author Richa

Ingredients

For the Salad Dressing:

⅓ cup Greek Yogurt
⅓ cup Mayonnaise
1 ½ tablespoons Apple Cider Vinegar
3 tablespoons Honey
1 ½ teaspoon Salt

For the Salad:

3 cups Broccoli Florets
1 Apple cored and sliced thinly
½ cup Walnuts chopped
2 Carrots cut into matchsticks/julienned (medium sized )
½ cup Red Onions chopped
3 tablespoons Raisins
3 tablespoons Cranberries dried
3 tablespoon Pumpkin Seeds

Instructions

Boil water in a pot and when it comes to a roaring boil, add the broccoli florets. Blanch them for exactly 30 seconds and strain them. Rinse them with cold water and set aside.
To make the dressing, whisk together yogurt, mayonnaise, apple cider, honey and salt.
To assemble the salad, toss together broccoli, carrots, apples, walnuts, onions, raisins, cranberries and pepitas (pumpkin seeds). Drizzle with dressing, and toss to mix well. Refrigerate for at least an hour before serving.

Notes

Greek yogurt can be substituted with the same quantity of hung curd
Apple cider vinegar can be substituted with the same quantity of lime juice
You can also use a mix of red and green apples to make the salad more colorful and if you enjoy a little tartness in your salad

Nutrition