AuthorJeanne PetrucciDifficultyBeginner
Yields16 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins
 6 cups broccoli, cut into small florets
 1 red pepper, chopped
 1 cup carrots, grated
 1 apple, grated
 ½ cup sunflower seeds
 ½ cup red onion, chopped
 ½ cup currants
Dressing
 3 tablespoons white balsamic vinegar
 1 ½ tablespoons extra virgin olive oil
 1 small garlic clove, pressed or minced
 1 teaspoon maple syrup
 Sea salt to taste
Prep:
1

Cut broccoli into small florets.

2

Place steam rack in pot with enough water to reach bottom of rack. Add broccoli, bring to boil and steam until broccoli turns bright green. Remove and immediately rinse in cold water. Drain in colander.

3

Chop onion and red pepper.

4

Grate carrots and apple.

Make:
5

To make dressing, add all ingredients to a mason jar and shake vigorously.

6

Mix together broccoli, red pepper, carrots, apple, sunflower seeds, red onion, currants.

7

Top with dressing and combine until all ingredients are covered.

Ingredients

 6 cups broccoli, cut into small florets
 1 red pepper, chopped
 1 cup carrots, grated
 1 apple, grated
 ½ cup sunflower seeds
 ½ cup red onion, chopped
 ½ cup currants
Dressing
 3 tablespoons white balsamic vinegar
 1 ½ tablespoons extra virgin olive oil
 1 small garlic clove, pressed or minced
 1 teaspoon maple syrup
 Sea salt to taste

Directions

Prep:
1

Cut broccoli into small florets.

2

Place steam rack in pot with enough water to reach bottom of rack. Add broccoli, bring to boil and steam until broccoli turns bright green. Remove and immediately rinse in cold water. Drain in colander.

3

Chop onion and red pepper.

4

Grate carrots and apple.

Make:
5

To make dressing, add all ingredients to a mason jar and shake vigorously.

6

Mix together broccoli, red pepper, carrots, apple, sunflower seeds, red onion, currants.

7

Top with dressing and combine until all ingredients are covered.

Broccoli Currant Salad