It is hard to believe it is officially fall! Our days have been extremely wet and hot on the farm and unfortunately, ripe apples struggle with that combination. While this is certainly not our best apple crop, we are not alone! Almost all of our orchard friends in the metro east and Southern Illinois are struggling with apple quality this year. That being said, every apple that has endured the harsh climate is a treasure to be had! I feel fortunate each time I take a bite and thank Mother Nature for not taking them all.
This week, I wanted to make a spin-off of one of my favorites from our deli called Broccoli Crunch Salad. I explored the internet and found a couple different versions that included apples instead of bacon and I immediately started salivating! I rushed to our classroom kitchen test a few different recipes before arriving on this perfect combination. Our deli’s Broccoli Crunch uses a mayonnaise based salad dressing but I wanted to incorporate Greek yogurt in mine. A little Eckert’s honey adds a perfect sweetness to compliment the apple cider vinegar.
I used Jonathan apples in this recipe but you could use any apple variety. This salad has great texture and flavor and it is such a beautiful salad. I am so excited to take it to my next potluck!!
Eat well this fall,
Broccoli, Apple & Blueberry Salad
4-5 cups fresh broccoli, cut into bite size pieces
1 cup blueberries (about 6 oz)
¼ cup finely chopped red onion
½ cup dried cranberries
¼ cup sunflower seeds
2 large apples, chopped into bite-size pieces (use your favorite variety)
1 cup plain Greek yogurt
¼ cup Eckert’s pure honey
1 Tbs. fresh lemon juice
2 tsp. apple cider vinegar
1 Tbs. water
1 Tbs. poppy seeds
In a large bowl, combine salad ingredients. In a canning jar, combine the dressing ingredients and top with lid. Shake well, then pour dressing over the salad. Toss to combine. Return bowl to refrigerator for at least 2 hours or up to 3 days.