Crisp broccoli and crunchy vegetables get tossed with sweet-tart cranberries and salty pistachios, then is tossed with a simple apricot vinaigrette that ties it all together. This salad—with countless variations—will be a new summer standard.
Fresh Broccoli Salad with Apricot Vinaigrette
For the salad:
6 cups (1440mL) broccoli florets
1 red bell pepper, thinly sliced
1/2 small red onion, thinly sliced
1/2 bulb fennel, thinly sliced
1/2 cup (120mL) dried cranberries
1/4 cup (60mL) salted, dry roasted pistachios
For the vinaigrette:
1/4 cup (60mL) apricot preserves
3 tablespoons (45mL) cider vinegar
1 tablespoon (15mL) extra-virgin olive oil
Fine sea or Himalayan salt, to taste
Red pepper flakes, to taste
Put the broccoli, red pepper, fennel, onion, cranberries, and pistachios in a large bowl. Toss to combine.
Put the apricot preserves, olive oil, and cider vinegar in a small bowl. Whisk to combine, seasoning with salt and red pepper flakes to taste. Pour the vinaigrette over the broccoli mixture. Toss to coat. Refrigerate for at least 4 hours before serving.
Laurie Sadowski 