Honey Mustard, Broccoli and Apple Salad

IMG_4479I felt kind of bad sharing so many sweets with you so early in the new year, especially if you have made it a resolution to cut down on the baked goods, so here is a salad for you and proof that I actually do eat healthy once in a while! I’ve never really liked salads as a main dish because they never seem to fill me up. Sure, it looks like theres a mound of leafy greens on the plate but the reality is a salad always leaves me wanting more and resorting to a bag of chips afterwards, which of course totally defeats the purpose of the salad in the first place. This salad is different! Broccoli and apple slices make this salad really filling, sunflower seeds add a nice crunch, and a honey mustard vinegraitte whips up quickly to pack a lot of flavour into each bite. A simple recipe that makes you feel so good about yourself!

Honey Mustard, Broccoli & Apple Salad

Yields: 2 large or 4 small portions

Ingredients:
For the Salad:
2 bunches (about 1 pound total) broccoli with stems
1/2 cup roasted and salted sunflower seeds (seeds not seeds in shells)
1 Fuji apple, cored and sliced thin
heaping 1/4 cup baby spinach

For the Dressing:
3 tablespoons whole grain mustard
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons vinegar (white wine, apple cider, red wine, or coconut)
salt and fresh cracked black pepper to tast

Directions:
Place a large pot with about 1 inch of water over a medium-high heat.  Insert a steamer into the pot and bring the water to a low boil.

Cut broccoli florets into bite-sized pieces.  Thinly slice broccoli stems and add both the florets and the stems to the steamer.  Cover and allow to steam for about 2 minutes, or until the hard raw crunch is cooked from the broccoli.  Remove from the steamer and rinse with cold water.  Set aside.

In a large bowl, combine mustard, honey, olive oil, vinegar, and a few pinches of salt and better.  Whisk vigorously until thoroughly combined.  Add broccoli, sunflower seeds, sliced apple, and arugula to the bowl.  Toss until every piece is coated in dressing.

Chill for about 30 minutes.  Serve cold.  This salad is best served the day it is made.

—SOURCE—
Joy the Baker, adapted from The Sprouted Kitchen

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1 Comment

  1. great recipes!

    Reply

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