Creamy Broccoli Apple Salad with Pistachios, Cranberries, and Red Onion
My creamy broccoli apple salad is full of flavor! It's tossed with a tangy buttermilk dressing and has a nice balance between sweet and savory. Great for summer bbqs or for the holiday table.
Servings 6 servings
- 1 1/2 lb broccoli, cut into bite sized florets
- 1 medium apple, cut into 1/2 inch dice
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh chopped parsley
- 1/2 cup dried cranberries
- 1/4 cup roasted pistachios, chopped
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/3 cup buttermilk
- 1 clove garlic, minced
- kosher salt and pepper, to taste
Set out a bowl of ice water. Bring a large pot of salted water to a boil. Add the broccoli and cook for 2-3 minutes, until crisp-tender. Drain and plunge the broccoli into the ice water to stop its cooking. Once the broccoli is cool, drain the broccoli again and blot it dry with towels.
Whisk together all the dressing ingredients. Add salt and pepper to taste. (I usually use about 1/2 tsp of kosher salt and a few grinds of pepper.)
Combine the broccoli, apple, onion, parsley, and cranberries in a large bowl. Pour about 1/2 of the dressing over the salad and toss to mix it well. Transfer the salad to a serving bowl. Top with the pistachios just before serving. And serve with the remaining dressing on the side.