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Broccoli and Apple Crunch

Prep time
20 mins
Side dishes | Salads
Special Diets
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free

Adapted from


This hearty salad is loaded with crunchy, lightly cooked broccoli and dressed in creamy almond vinaigrette.


5 cbroccoli florets (tiny)
2 shallots (thinly sliced)
4 Tolive oil (divided)
1 clvgarlic (smashed and finely minced)
1⁄2 tsalt
1⁄4 calmond butter
3 Tlemon juice
1 thoney
2 Thot water
2 apples (crisp, diced)
1⁄2 red onion (small, thinly sliced)
1⁄2 cwalnuts (toasted in a dry pan)


Bring a large pot of lightly salted water to a boil. Blanch the broccoli in boiling water for just 15-30 seconds, until bright green and barely cooked. Drain and set under cool running water to cool off. Give the colander a good shake to remove excess water, and set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the shallots and a pinch of salt. Slowly brown the shallots, stirring every few minutes. Cook about 15 minutes, until very dark, lowering the heat if needed to prevent them from burning. Transfer to a paper towel-lined plate.

Place the smashed garlic in a small bowl. Add the 1/2 teaspoon of salt, almond butter, lemon juice, honey, and remaining 2 tablespoons of olive oil. Stir to combine, then add the hot water and whisk until light and creamy. 

Place the blanched broccoli in a large bowl. Add the apples, red onion, most of the shallots, and walnuts. Toss with a generous drizzle of almond dressing. Transfer to a serving platter and top with the remaining fried shallots.