Apples and Broccoli – a recipe that emerged from looking in the fridge

One of the things I like to do best is look in the fridge to see what’s available and try to combine ingredients in a way I haven’t done before. About a year ago, I had a ton of broccoli on hand and we’d already eaten it a few different ways that week, so I was looking for some way to use up the broccoli and create something new for us. That was the birth of the Broccoli Apple Salad with red onions and pine nuts. I love the colours together and the flavours work well too. Typically, I use red or white wine vinegar in my salad dressings, but I thought the slightly milder, sweet flavour of rice wine would work here and I really like how it comes out. I’ve done this salad with broccoli that was already steamed and also with raw broccoli. I prefer the raw version, but I know that some diners would prefer more tender broccoli…so, as always, choose what’s best for you! I also like leaving the skin on the apple…it adds fibre and nutrients, it looks nice – and, it saves time!

*Drop me a note to let me know about dishes you created with ingredients on hand…I’m always looking for new ideas! Happy Cooking, Friends!

Broccoli Apple Salad

Servings: 8
Time: 20 minutes or less
Difficulty: very easy
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Broccoli, apple, red onion, pine nuts, rice vinegar (1)

I came up with this recipe when I had lots of broccoli and wanted to use it in a different way. I checked the fridge to see what was there and this is what I created…try it with grilled or roasted meats of any kind, as well as burgers. It could also be a great accompaniment to a traditional quiche or frittata.

Ingredients

6 to 8 cups chopped broccoli
1 apple, skin on, cut into about one-inch pieces
about ⅛ cup thinly sliced red onion (the thinner, the better!)
about ⅛ cup toasted pine nuts (optional)

Dressing:

a little less than ¼ cup olive oil
about ½ cup rice vinegar
about ½ tsp salt
about ¼ tsp ground pepper

Directions

Toast pine nuts until golden brown, about 4 minutes in pan on the stove on medium. Watch carefully so they don’t burn. Set aside to cool
Combine broccoli, apples, onions and nuts in a serving bowl
Add oil, vinegar, salt and pepper and combine well
Let sit for at least 15 minutes to allow dressing to absorb into broccoli, especially if using raw broccoli

Variations: Use raw or lightly steamed broccoli. Use walnuts or pecans instead of pine nuts, or make it nut-free. Keeps nicely in the refrigerator for 4 or 5 days

recipe by: everydayhomegourmet.blog/

Every Day Home Gourmet

great food, simply prepared