You might have seen this salad in your supermarket's service deli case, a creamy and delicious broccoli salad. Now let's make it healthier. Carly Knowles, who wrote the new book The Nutritionist Kitchen, The Healing Power of Whole Foods, stopped by Tonia's Kitchen with a colorful, flavorful Broccoli and Pickled Cranberry Salad. This salad's "saving grace" if you will, is the fact that Carli uses yogurt as opposed to mayonnaise. Everything is pure flavor. Carli told Tonia you can have fantastic flavor and stay true to the concept of "food is medicine." The opening part of her writings deal with how food can help you stay healthier, the second half, of course, are the recipes.
SALAD
½ cup dried cranberries (I prefer apple juice-sweetened)
¾ cup apple cider vinegar
6 cups broccoli florets
6 cups broccoli stalks, chopped small or cut into matchsticks
½ cup sliced almonds, toasted (+ more for garnish)
¼ cup finely chopped red onion
DRESSING
1 cup plain whole milk yogurt
1 tablespoon maple syrup
3 tablespoons finely chopped fresh tarragon (+ more for garnish)
1 tablespoon finely chopped fresh parsley (+ more for garnish)
⅓ cup blue cheese, crumbled
1 teaspoon sea salt
¼ teaspoon ground black pepper
Start by quick-pickling the cranberries. Soak the cranberries in apple cider vinegar in a small bowl for at least 20 minutes, until plump and saturated (the longer the soak time, the better!). Drain and add to large mixing bowl with broccoli florets and stalks, almonds, and red onion. Mix together until combined.
In a medium bowl, mix together all dressing ingredients. Pour dressing over broccoli salad and mix together until salad is evenly coated in dressing. Refrigerate for 20-30 minutes until cool. Give the salad a quick stir before serving. Garnish with sliced almonds, tarragon, and parsley.
