What an absolute party in your mouth, this salad is. Crisp-tender fresh organic broccoli mixes with sweet cranberries and crunchy pumpkin seeds in a tangy, creamy dressing for the salad of your dreams.
Mix up the pumpkin seeds for toasted almonds or sunflower seeds, throw in some lettuce or change up the red onion for green onion, swap the cranberries for chopped dried figs… it almost doesn’t matter. As long as you get the ratio of veg/sweet dried fruit/cheesy tang right, you’ll be laughing!
| Prep Time | 10 minutes |
| Servings |
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Ingredients
- 2 heads organic broccoli broken into florets, stems chopped roughly
- 1/2 large organic red onion sliced thinly
- 100 grams organic cheddar grated
- 1/2 cup organic dried cranberries
- 1/2 cup organic pumpkin seeds
- 1 cup Organic mayonnaise
- 2 tablespoons organic apple cider vinegar
- 2 teaspoons organic sugar
Ingredients
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Instructions
- Steam or blanch the broccoli for two minutes only (or you can leave it raw). It really needs to be crunchy!
- Drain and chop roughly.
- Add the broccoli to a large bowl with the red onion, cheese, and dried cranberries.
- In a small bowl or jug, mix together the mayonnaise, apple cider vinegar, and sugar to make the dressing.
- Pour the dressing over the salad ingredients and mix well.
- Cover tightly and refrigerate for at least an hour for the flavours to mingle.
- Before serving, sprinkle over the pumpkin seeds.
