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Apple Broccoli Cauliflower Salad

Add more veggies to your plate with this Apple Broccoli Cauliflower Salad that’s tossed in a creamy, lemony garlic dressing. Whole30 | Gluten-free

  • Author: Stacie Hassing
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x
  • Category: Whole30 | Salad

Ingredients

  • 23 small heads of broccoli, chopped (34 cups)
  • 1 head cauliflower (34 cups)
  • 1 medium apple, diced
  • 2 celery ribs, diced (3/4 cup)
  • 1/2 medium red onion, diced (1 cup)
  • 1/2 cup dried cranberries  (Made In Nature are Whole30 compliant) 
  • 3/4 cup chopped walnuts, toasted (sub sunflower seeds for nut-free)
  • 2/3 cup Tessemae’s Lemon Garlic Dressing (or see recipe option below) 
  • 1/3 cup mayo
  • 1 Tbsp. fresh thyme (optional)
  • Salt & pepper to taste

Instructions

  1. In a large bowl, toss together all of the ingredients except for the dressing, mayo and thyme.
  2. In a small bowl, whisk together the lemon dressing, mayo and fresh thyme. Season with salt & pepper to taste.
  3. Add the dressing to the large bowl and toss until well combined. Let salad sit in the fridge for 30 minutes to allow veggies to marinate in the dressing.
  4. Store leftovers in an airtight container in the fridge for up to 4-5 days.

Notes

Prep tip: This salad can be made a day in advance. Add the walnuts just before serving so that they keep their crunch.

Homemade Lemon Garlic Dressing:

Whisk together –

  • 1/3 cup organic olive oil
  • 3 Tbsp. lemon juice
  • 2 garlic cloves, minced
  • 1 tsp. lemon zest (optional)
  • 1/2 tsp. sea salt
  • 1/4 tsp. black pepper

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 250
  • Sugar: 7 g
  • Sodium: 200 mg
  • Fat: 20 g
  • Carbohydrates: 13 g
  • Fiber: 4 g
  • Protein: 4 g