Ingredients
- 2 cups broccoli florets, chopped
- 2 cups cauliflower florets, chopped
- 1 large apple, diced (I love using Gala or Fuji for their sweetness)
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/4 cup red onion, finely chopped
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper, to taste
Feel free to substitute the almonds with walnuts or pecans for a different nutty flavor, and if you’re not a fan of mayonnaise, you can easily swap it out for more Greek yogurt.
Instructions
- Start by preparing your vegetables. Chop the broccoli and cauliflower into small, bite-sized florets. Dice the apple, making sure to remove the core and seeds. My abuela always said that how you cut your vegetables can change the dish entirely, so take your time.
- In a large salad bowl, combine the broccoli, cauliflower, diced apple, dried cranberries, sliced almonds, and chopped red onion. Give it a gentle toss to mix all the ingredients well.
- Now, let’s prepare the dressing. In a small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, and honey. Add a pinch of salt and a dash of pepper. Adjust the seasoning to your taste — this is where you can make it your own.
- Pour the dressing over the salad mixture. Using a large spoon, gently toss everything together until all the ingredients are coated with the dressing. Remember, the salad should look colorful and inviting, much like the vibrant meals I remember from my childhood.
- Cover the salad with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully, making each bite a delight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International