Servings: 10 servings 1x
Ingredients
- 4 – 5 cups broccoli florets, chopped into bites size pieces (10–12 ounce bag)
- 2 ½ –3 cups cauliflower florets, chopped into bite size pieces (10-ounce bag)
- 1 medium apple, diced (1 ½ – 2 cups)
- ½ small red onion, diced (½ cup)
- 2 celery ribs, diced (½ cup)
- 2–3 green onion, thinly sliced (1/3 cup)
- ½ cup dried cranberries
- ½ cup feta cheese, crumbled (omit for dairy-free or Whole30)
- ½ cup lightly salted roasted almonds, roughly chopped (may substitute walnuts, pecans, or sunflower seed for nut free, etc.)
For the dressing:
- ¾ cup mayo (use egg-free mayo for vegan)
- ¼ cup olive oil or avocado oil
- 3 tablespoons lemon juice (1 lemon)
- 2 teaspoons honey (use maple syrup for vegan)
- 1 teaspoon garlic powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Instructions
- Make the dressing: in a small bowl combine the mayo, oil, lemon juice, honey, garlic powder, salt, and pepper. Whisk until well combined, about 2-3 minutes. Set aside.
- In a large bowl, toss together all of the salad ingredients – broccoli, cauliflower, apple, red onion, celery, green onion, dried cranberries, feta cheese, and almonds or walnuts.
- Add the dressing to the large bowl and toss until well combined. Let salad sit in the fridge for 30 minutes to allow veggies to marinate in the dressing (optional step but recommended)
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
You are able to prep this salad a day in advance. How: Combine all the salad ingredients in a bowl except for the almonds. Toss the apple in a little lemon juice before adding it to the bowl. About half an hour before serving, add the almonds and the dressing to the bowl and toss until everything is coated and well combined.
Nutrition Information
- Serving Size: 1/10 of recipe (1 cup)
- Calories: 275
- Fat: 22 g
- (Sat Fat: 3.5 g)
- Sodium: 315 mg
- Carbohydrate: 17 g
- (Fiber: 3 g
- Sugar: 11 g)
- Protein: 4 g