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Honey Mustard, Broccoli & Apple Salad

January 3, 2013 by Joy the Baker 71 Comments

honey mustard broccoli salad

This isn’t about my New Year’s Resolution.

This salad has nothing to do with the obscene amount of lasagna I ate this December.  I embrace that lasagna, every bit.

This big bowl of apples and broccoli are simply a testament to my brain-tummy.  This is what it asked for.  And I thank it (my brian-tummy)… because usually it asks for cinnamon rolls and root beer and I have to convince it otherwise.  My brain-tummy is in a constant passive-aggressive fight with my thigh-tummies.

In other news:  I can’t believe the internet continues to let me have a blog.

In ultra-other news:  Yes… this is still happening.

If we were to boil down to the essence of what I’m trying to say, it would be this:  I made a salad.  It was really delicious.  I ate the whole thing.  It was healthy and made me feels strong and capable… like my college education.  I’ll stop saying brian-tummy starting exactly right now.

honey mustard broccoli salad

This salad has such romantic beginnings.

While the recipe below details numerical measurements, a big bowl and a few large spoons will suit you just fine.

One giant spoon of whole grain mustard meets a slightly less giant spoon of raw honey.  A good dose of olive oil, vinegar, and salt and pepper.

honey mustard broccoli salad

Stir with spirit.

The rest of the salad ingredients will be added to this large bowl.  Why is that romantic to me?  Something about a large bowl with two spoons makes me sentimental.

honey mustard broccoli salad

Apples, arugula, and sunflower seeds are usually strangers in my kitchen until I force their friendship.

honey mustard broccoli salad

Broccoli has no idea what it’s doing at this salad party…

This recipe uses both broccoli florets and the stems.  All broccoli bits are steamed until juuuuust a bit of their raw crunch is cooked out.

honey mustard broccoli salad

This unlikely cast of characters is absolutely delicious.  This salad is hearty and filling, while still feeling light and fun.  I also love that this salad is durable, making it a really great salad to take to work for lunch.

If you’re anything like me, you have a random assortment of weird kitchen items in your purse, a yogurt spoon, a pound of butter, and a jar of this salad.

This salad is sweet and savory.  It’s the homemade Honey Mustard Dressing.  It brings everything together, and sets it all apart.  It’s salad, and so it all makes sense.

Honey Mustard, Broccoli & Apple Salad

serves 2 large or 4 small portions

adapted from The Sprouted Kitchen

Print this Recipe!

For the Salad:

2 bunches (about 1 pound total) broccoli with stems

1/2 cup roasted and salted sunflower seeds (seeds not seeds in shells)

1 Fuji apple, cored and sliced thin

heaping 1/4 cup arugula leaves (or you can use finely chopped parsley instead)

For the Dressing:

3 tablespoons whole grain mustard

2 tablespoons honey

2 tablespoons olive oil

2 tablespoons vinegar (white wine, apple cider, red wine, or coconut)

salt and fresh cracked black pepper to taste

Place a large pot with about 1 inch of water over a medium-high heat.  Insert a steamer into the pot and bring the water to a low boil.

Cut broccoli florets into bite-sized pieces.  Thinly slice broccoli stems and add both the florets and the stems to the steamer.  Cover and allow to steam for about 2 minutes, or until the hard raw crunch is cooked from the broccoli.  Remove from the steamer and rinse with cold water.  Set aside.

In a large bowl, combine mustard, honey, olive oil, vinegar, and a few pinches of salt and better.  Whisk vigorously until thoroughly combined.  Add broccoli, sunflower seeds, sliced apple, and arugula to the bowl.  Toss until every piece is coated in dressing.

Chill for about 30 minutes.  Serve cold.  This salad is best served the day it is made.  

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Categories: Dinner, Gluten-Free, Healthy, Lunch, Recipes, Savory

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  1. Moira

    June 17, 2015 at 3:20 pm

    This is such a great combination! Thank you for this wonderful recipe. It will now be a staple for me.

    Reply
  2. Bernita Schmader

    April 12, 2013 at 1:47 pm

    Making your own fruit salad is not hard; you just need to prepare its ingredients. And the ingredients used are neither extinct nor hard to find, you can just whip out your wallet and make the march to the nearest grocery store.-

    Most up to date article provided by our web blog
    <="https://www.caramoan.ph/caramoan-peninsula/

    Reply
  3. Catherine Sullivan

    February 17, 2013 at 2:15 pm

    I love this salad, have made it several times and do modifications, different kinds of nuts; with broccoli, without broccoli, with different kinds of lettuce….all yummy. The dressing is fabulous and I get rave reviews for the salad at potlucks. Enjoy your creativity, you make cooking fun and reading about cooking even more fun.

    Reply
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Trackbacks

  1. ensalada de brócoli, manzana y rúcula | ¡dale candela, María! says:
    September 15, 2014 at 4:24 pm

    […] receta Buscando por internet recetas de brócoli me encontré con esta de Joythebaker. Queda muy rica con el aliño agridulce. Y la manzana le aporta una textura diferente. ¡A ver a […]

    Reply
  2. A Totally Guilt-Free Meal You’ll Actually Enjoy | Most Searched Ever says:
    April 8, 2014 at 5:12 am

    […] to do with the obscene amount of lasagna I ate last year. I embrace that lasagna, every bit. This big bowl of apples and broccoli are simply a testament to my brain-tummy. This is what it asked for. And, I thank it — my […]

    Reply
  3. Brussels Sprouts Apple Spinach Salad | Savouring St. Louis says:
    March 19, 2014 at 3:39 am

    […] Sprouts Apple Spinach Salad (adapted from Joy the Baker) INGREDIENTS: 2 large handfuls of spinach 5-6 roasted brussles sprouts, quartered 1 smalled apple, […]

    Reply
  4. » Broccoli Stem Salad Recipe says:
    January 16, 2014 at 4:32 pm

    […] Joy is not just a Baker – she knows her salads – check out her Honey Mustard Broccoli Stem Salad […]

    Reply
  5. Knife Fights, Turkey Trunks and Old Lady Bathing Suits: Kicking off Holiday Season 2013 | ChezSylvia says:
    December 3, 2013 at 7:27 pm

    […] to break down a turkey trunk and next time I will buy split turkey breast, not a turkey trunk), broccoli & apple salad and sausage apple stuffing.  Some mac & cheese courtesy of my brother, Maple Apple Pie from […]

    Reply
  6. Go Ahead, Make Your Own Salad Dressing | Savouring St. Louis says:
    July 10, 2013 at 7:33 am

    […] of course, a great dressing. This is my go-to salad dressing from one of my favorite food bloggers: Joy the Baker. It’s particularly delicious when paired with […]

    Reply
  7. I’m Back … with a salad (Honey Mustard, Broccoli & Apple Salad) | hearthomemade says:
    April 17, 2013 at 7:48 pm

    […] Mustard, Broccoli & Apple Salad – Joy the Baker adapted from The Sprouted […]

    Reply

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