Go Back
Homemade Broccoli Apple Salad with Creamy Lemon-Tahini Dressing photo

Broccoli Apple Salad with Creamy Lemon-Tahini Dressing

This Broccoli Apple Salad with Creamy Lemon-Tahini Dressing is a vibrant, crunchy, and nutritious delight with a zesty, creamy twist.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings

Equipment

  • Mixing Bowl
  • Whisk
  • Cutting Board
  • Knife
  • Measuring Spoons

Ingredients
  

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons tahini (sesame seed paste)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the Salad:

  • 1 medium head broccoli about 1 pound, cut into bite-size pieces
  • 3 medium apples Gala, Pink Cripps, or Fuji recommended, cored and cut into bite-size pieces
  • 1/2 small red onion diced, about 1/3 cup
  • 1/3 cup golden raisins dried cranberries also work
  • 1/4 cup candied sliced almonds plain sliced almonds, unsalted pepitas, or unsalted sunflower seeds can substitute

Instructions
 

Prepare the Dressing

  • In a small mixing bowl, combine 3 tablespoons of extra virgin olive oil, 2 tablespoons of tahini, 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of pure maple syrup, 1 tablespoon of Dijon mustard, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Whisk together until the mixture is creamy and well-blended.

Prepare the Salad Ingredients

  • Rinse and cut the broccoli into bite-size pieces. Core and slice the apples into bite-size chunks, and dice the red onion.

Combine the Salad

  • In a large mixing bowl, add the chopped broccoli, apple pieces, diced red onion, and golden raisins. Toss gently to combine.
  • Pour the creamy lemon-tahini dressing over the salad ingredients. Toss everything together until the dressing evenly coats the broccoli and apples.
  • Sprinkle in the candied sliced almonds (or your choice of nuts/seeds) and give it one last gentle toss to incorporate the crunch.
  • You can serve the salad immediately or cover and chill it in the refrigerator for about 30 minutes to allow the flavors to meld.

Notes

  • To keep apples from browning, toss them in a little lemon juice right after cutting.
  • For a nut-free version, substitute almonds with sunflower seeds or pepitas.
  • This salad stores well in the refrigerator for up to 3 days; add nuts just before serving to maintain crunch.
Keyword Easy, Gluten-Free, Healthy, Quick, Vegan