Ingredients:

  • 4 cups fresh broccoli florets, chopped into bite-sized pieces
  • 2 large Honeycrisp or Granny Smith apples, cored and diced
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, roughly chopped
  • 1/4 cup red onion, finely diced
  • 1/4 cup roasted sunflower seeds
  • 1/2 cup plain Greek yogurt (2% or full fat)
  • 2 tablespoons apple cider vinegar or fresh lemon juice
  • 1 tablespoon honey or pure maple syrup
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cracked black pepper
  • 1 tablespoon extra virgin olive oil

Instructions:

  1. Chop the broccoli. Cut 4 cups of fresh broccoli into very small, bite-sized florets. Smaller pieces ensure more surface area for the dressing to coat.
  2. Dice the apples. Core and dice 2 large apples into 1/2 inch chunks, keeping the skin on for color. Look for uniform sizes to ensure a balanced forkful.
  3. Prep the aromatics. Finely dice 1/4 cup of red onion. Small bits prevent any single bite from being too pungent.
  4. Whisk the base. In a small jar, combine 1/2 cup Greek yogurt, 2 tablespoons apple cider vinegar, and 1 tablespoon olive oil. Whisk until silky and smooth.
  5. Sweeten and season. Add 1 tablespoon honey, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper to the yogurt mixture.
  6. Combine the solids. Place the broccoli, apples, onions, 1/2 cup dried cranberries, 1/2 cup toasted pecans, and 1/4 cup sunflower seeds in a large bowl.
  7. Apply the dressing. Pour the velvety yogurt mixture over the salad components. Toss thoroughly until every floret is glistening.
  8. Rest and chill. Let the salad sit in the fridge for at least 15 minutes before serving. Wait for the flavors to meld and the broccoli to soften slightly.