Crunchy Broccoli Salad with Honey Mustard Dressing

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A quick, crunchy broccoli apple salad made in a blender with a bright honey mustard dressing. No mayo, no cooking, ready in 10 minutes.

Cuisine: American

Servings:

Calories: 117kcal

Prep your ingredients: Wash and dry the broccoli florets. Core, peel, and quarter the apple. Cut the red bell pepper into rough chunks. You don't need to be precise — the blender handles the rest.
3 cups fresh broccoli florets, 1 medium apple, 1 large red bell pepper
Add everything to the blender: Place the broccoli florets, red pepper pieces, apple quarters, pine nuts, olive oil, apple cider vinegar, honey, mustard, salt, and black pepper into the blender all at once.
3 tablespoons 30g pine nuts — or sunflower seeds, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar — or white balsamic vinegar, 1 teaspoon honey, 1½ teaspoons mustard, 1 teaspoon fine sea salt, ½ teaspoon ground black pepper
Pulse, don't blend: Pulse the blender 5-7 times at speed 4 (or use short 1-second pulses on a standard blender) for about 7 seconds total. You want a rough chopped texture — not a smoothie. Stop and check after every couple of pulses.
Taste and adjust: Scoop into a bowl and give it a taste. Want more tang? Add a splash more vinegar. Want it sweeter? A tiny drizzle more of honey does the trick.
Serve at room temperature: This salad is best served immediately at room temperature. The apple stays crisp and the broccoli keeps its bite. If making ahead, refrigerate and bring to room temp before serving.