Broccoli and Apple Slaw

I came up with this recipe after looking in my fridge at the leftovers from my bountiful baskets; broccoli, pomegranates and apples. I think it turned out pretty darn good too. I used the pomegranate seeds because I had them but I know they can be pretty pricey, especially for the budget conscious. Dried cherries or dried cranberries would be a great substitute if you couldn't get pomegranate.

This is a great salad for the fall or even winter because all these things are readily available through both seasons and will last a little while in your fridge. I just used a simple apple cider vinaigrette I had leftover in my fridge to dress it but feel free to get a little more fancy if you wish. You can also change up the nuts as well and use sunflower seeds, almonds or pecans.


Broccoli and Apple Slaw
For the slaw:
6 broccoli stems
1-2 apples (I used gala because that's what I had but I think a tart apple would be good too)
seeds of 1/2 a pomegranate
1/4 cup walnuts, roughly chopped

For the vinaigrette:
1/3 cup sugar (or less)
1/3 cup cider vinegar
1 1/2 tablespoons vegetable oil
1/4 tsp. salt
1/4 tsp. freshly ground black pepper


With either a knife or a vegetable peeler, cut off the outer fibrous layer of each broccoli stem. Cut the apple in quarters and take out the core. Cut both the broccoli and apple into thin matchsticks and put them into a salad bowl. Peel open a pomegranate and take out about half of the seeds and add them to the salad. sprinkle with nuts.

For the dressing, mix everything together and whisk until combined. Either pour some of the dressing over the slaw and gently toss or add the dressing to individual portions.