Broccoli and Apple Crunch

Serving size:
 4 Servings


    • 5 c
    • broccoli florets (tiny)
    • 2
    • shallots (thinly sliced)
    • 4 T
    • olive oil (divided)
    • 1 clv
    • garlic (smashed and finely minced)
    • 1⁄2 t
    • salt
    • 1⁄4 c
    • almond butter
    • 3 T
    • lemon juice
    • 1 t
    • honey
    • 2 T
    • hot water
    • 2
    • apples (crisp, diced)
    • 1⁄2
    • red onion (small, thinly sliced)
    • 1⁄2 c
    • walnuts (toasted in a dry pan)
20 minutes
Ready in
20 minutes


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

Adapted from


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.


Special Diets: 

Food Allergies: