Shredded Broccoli Apple Crunch Salad

This recipe was inspired by a salad I couldn’t stop thinking about after trying it at a restaurant—and now I can enjoy it anytime.

INGREDIENTS
Salad
4 cups broccoli florets, finely chopped or pulsed in a food processor
1 large green apple (Granny Smith), julienned or thinly sliced
⅓ cup dried cranberries
¼ cup sliced almonds, lightly toasted
¼ cup thinly sliced red onion (optional)
¼ cup crumbled gorgonzola cheese

Creamy Apple-Honey Dressing
½ cup full-fat plain Greek yogurt
1½ tbsp olive oil
1½ tbsp honey
1 tbsp apple cider vinegar
¼ tsp salt
Fresh black pepper, to taste

DIRECTIONS
1) Add broccoli florets to a food processor and pulse until finely chopped (do not over-process). Transfer to a large bowl.

2) Add green apple, dried cranberries, almonds, red onion (if using), and gorgonzola to the bowl.

3) In a small bowl or jar, whisk together Greek yogurt, olive oil, honey, apple cider vinegar, salt, and pepper until smooth and creamy.

4) Pour dressing over the salad and toss well to evenly coat. Let sit for 10–15 minutes before serving to slightly soften the broccoli and allow the flavors to come together. Taste and adjust seasoning as needed.

5) Store in an airtight container in the fridge for 2–3 days. Great for meal prep — the flavors get even better.