Broccoli Apple Salad with Creamy Lemon-Tahini Dressing

A crunchy, sweet-tart salad of broccoli, apples, red onion, raisins and candied almonds tossed with a creamy lemon-tahini dressing.

Prep Time 20

Cook Time 6

Total Time 26

Course Salad

Servings 4 servings

3 tablespoonsextra virgin olive oil
2 tablespoonstahini sesame seed paste
2 tablespoonsfreshly squeezed lemon juice
2 tablespoonspure maple syrup
1 tablespoonDijon mustard
1/4 teaspoonkosher salt
1/4 teaspoonfreshly ground black pepper
1 medium head broccoli about 1 pound, cut into bite-size pieces (about 4 cups)
3 medium apples I recommend gala, pink cripps, or fuji cored and cut into bite-size pieces
1/2 small red onion diced (about 1/3 cup)
1/3 cupgolden raisins dried cranberries also work
1/4 cupcandied sliced almonds plain sliced almonds, unsalted pepitas, or unsalted sunflower seeds

In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons tahini, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons pure maple syrup, 1 tablespoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until the dressing is smooth and emulsified. Set aside.
Prepare the produce: cut 1 medium head broccoli into bite-size pieces (about 4 cups); core and cut 3 medium apples into bite-size pieces; dice 1/2 small red onion (about 1/3 cup).
In a large bowl, combine the chopped broccoli, apples, diced red onion, and 1/3 cup golden raisins. Stir gently to mix.
Pour the prepared dressing over the broccoli-apple mixture and toss gently until the ingredients are evenly coated. If desired, cover and refrigerate the salad for several hours to let the flavors meld.
Just before serving, sprinkle 1/4 cup candied sliced almonds over the top.