Description
This fresh and flavorful broccoli salad is packed with crisp apples, creamy cheddar, and candied pecans, all tossed in a maple poppy seed dressing. Perfect for any season!
Ingredients
Salad:
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2 small heads broccoli, chopped
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3 hardboiled eggs, chopped
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1/3 cup craisins (or dried cherries)
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1/2 cup white cheddar cheese, chopped
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1 apple, chopped
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6 slices salami, chopped
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2 tablespoons pepitas
Dressing:
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1/3 cup mayonnaise
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1/4 cup milk
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2 tablespoons maple syrup (Grade A)
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Pinch of cinnamon
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1 tablespoon apple cider vinegar
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1 tablespoon poppy seeds
Candied Pecans:
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1 cup pecans
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1 tablespoon butter
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1 tablespoon brown sugar
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1/2 teaspoon cinnamon
Instructions
Make the Dressing:
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In a small bowl, whisk together mayonnaise, milk, maple syrup, cinnamon, apple cider vinegar, and poppy seeds. Set aside.
Candy the Pecans:
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Heat a skillet over medium heat.
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Toast the pecans for 1 minute, then add butter, stirring until melted.
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Stir in brown sugar and cinnamon until pecans are coated.
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Transfer to parchment paper and let cool completely.
Assemble the Salad:
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In a large bowl, combine broccoli, eggs, craisins, cheese, apple, and candied pecans.
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Pour in the maple poppy seed dressing and toss gently.
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Add salami and pepitas, then toss again to coat.
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Serve immediately or refrigerate until ready to enjoy.
Notes
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Make-Ahead: Dressing and candied pecans can be made a day ahead. Assemble just before serving.
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Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
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Variations: Swap cheddar for feta or use honey-roasted nuts for extra crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 10g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 85mg