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Broccoli, almond and cranberry salad

Broccoli, Cranberry and Almond Salad
  • Broccoli, 1 large head or two small heads, chopped into small florets
  • Apple, (e.g. Braeburn or Granny Smith), cored
  • Lemon, juice of 1
  • Almonds, sliced, slivered or chopped, ⅓ cup
  • Dried cranberries, chopped,  ¼ cup
  • Spring onions, 2 finely chopped



  • Natural yogurt, ¼ cup
  • Mayonnaise, 2 tablespoons
  • Apple cider vinegar, 1e teaspoon
  • Liquid honey, ½ teaspoon
  • Salt and pepper


  1. Place broccoli florets in a large heatproof bowl and pour over boiling water to cover.  Leave for 5 minutes or so to lightly cook.  Meanwhile, get a large bowl of iced water ready.  Drain broccoli and place in bowl of iced water (this helps the broccoli retain its bright green colour and crunchiness).
  2. Thinly slice apple, then cut into thin matchsticks and place in small bowl.  Squeeze lemon juice over to prevent browning.  Lightly toast almonds in a dry fry pan (no oil) on medium heat, shaking the pan frequently to avoid burning, for 2-3 minutes, until light golden.
  3. Mix dressing ingredients  together and season with salt and pepper.
  4. Drain broccoli well and toss with apple, cranberries, spring onions and half of the dressing.  Drizzle with remaining dressing and scatter almonds on top.
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