¾ pound broccoli crowns, cut into small bite-size florets and stems diced, about 5 cups
1 crisp apple, cored and diced*
⅓ cup unsulphured currants, dried blueberries or dried cranberries
⅓ cup chopped raw walnuts
¼ cup finely diced red onion
Dressing:
½ cup whole, unsweetened plain yogurt
1 ½ Tablespoons tahini (sesame paste) (I would imagine raw almond butter would work, too.)
2-3 Tablespoons 100% pure maple syrup
¼ cup apple cider vinegar, preferably unpasteurized
1 teaspoon coarsely ground black pepper
Instructions
In a saucepan with a steamer insert, bring a few inches of water to a boil. Place the broccoli on the steamer basket and cover with the lid. Steam for 1 minute. Transfer broccoli to a large plate in a single layer and allow to cool.
In a large bowl toss together broccoli, apples, currants, nuts and red onion.
In a small bowl whisk together dressing ingredients. Taste and add more maple syrup if you like the dressing sweeter. Pour over broccoli mixture and toss until broccoli is well coated.
Let sit for 30 minutes so that broccoli can absorb some of the dressing.
Notes
*If prepping the apples in advance, let the apples sit in a bowl of water with a good squeeze of lemon juice.
This can be made with raw broccoli, too.
Recipe by Pamela Salzman at https://pamelasalzman.com/broccoli-crunch-salad/