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Kitchen Notebook

May 02, 2018

Charred Broccoli Apple Salad

25 Mins

  • 1 bunch Broccoli
  • 2 Apples, cut into small cubes
  • ½ tsp Spring Garlic, minced
  • 1/4 cup Onion, diced
  • 1/4 cup Apple Cider Vinegar
  • 1/2 cup Olive Oil
  • 1 Tbsp Maple Syrup
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 Tbsp Sunflower Seeds (optional)


Preheat oven to 350. Separate the broccoli florets from the stalks, cut the florets into small pieces and place in a large bowl. Peel the outer skin off the stalks until you reach the tender inside; then slice into matchsticks. A mandolin works well, too. Add stalks to the florets. Spread all on a baking sheet and drizzle with olive oil, a pinch of salt and pepper. Bake at 350 degrees for 15 minutes, until they char; and remove. Place back into the bowl, add apples, red onion and sunflower seeds. In another bowl, whisk together apple cider vinegar, olive oil, maple syrup, garlic, salt and pepper. Pour the dressing over the salad and toss.  Chill until ready to serve.


25 Mins Veg

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25 Mins Veg


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