Dijon Apple Broccoli Salad

Dijon Apple Broccoli Salad


Candied Walnuts

  • 1 cup raw shelled walnuts
  • 2 tbsp honey
  • Sprinkle of sea salt


    • ¼ cup Dijon Apple Chutney
    • ¼ cup tahini
    • 1 tbsp apple cider vinegar
    • 2 tsp Dijon mustard
    • ¼ tsp garlic powder
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 3 tbsp water, to thin


      • 2 broccoli crowns, chopped into small florets
      • ½ apple, julienned
      • 1 carrot, julienned
      • 2 green onions, sliced
      • 1 cup finely chopped red cabbage


        1. For the candied walnuts: Toss the raw walnuts with honey and sea salt and spread onto a parchment-lined baking sheet. Bake at 350°F for 8-10 minutes, or until toasted and fragrant. Keep an eye on them because they can go from perfectly golden to burnt in a matter of seconds! Allow candied walnuts to cool while you prepare the rest of the salad.
        2. For the dressing: Mix all the dressing ingredients together and set aside.
        3. For the salad: Bring a medium pot of water to a boil and add about a teaspoon of salt to the water. Blanch broccoli florets for 60 seconds. Immediately drain and dunk the florets into a bowl of ice water. Once cool, drain thoroughly.
        4. Assemble the salad by tossing the blanched broccoli, apple, cabbage, carrots, and green onions, with the prepared dressing. Roughly chop the candied walnuts and use to garnish the salad. Best enjoyed within 24 hours. Store in the refrigerator if not serving right away.