Broccoli Salad with Pickled Cranberries and Herb Yogurt Dressing

1⁄ cup dried cranberries

2

3⁄ cup apple cider vinegar

4

6 cups broccoli florets (about 2

broccoli heads)

6 cups broccoli stalks, finely chopped

or shredded (from2 broccoli heads) 1⁄ cup sliced almonds, toasted

2

1⁄ cup finely chopped red onion

4

1 cup plain whole-milk yogurt 1 tablespoon maple syrup 3 tablespoons finely chopped Fresh tarragon (plus more for garnish)

1 tablespoon finely chopped fresh parsley (plus more for garnish) 1⁄ cup blue cheese crumbles

3

1 teaspoon sea salt

1⁄ teaspoon ground black pepper 4

Instructions: Start by quick-pickling the cranberries. Soak them in the apple cider vinegar in a small bowl for at least 20 minutes, until they are plump and saturated— the longer the soak time, the better. Drain and add to a large mixing bowl. You can forgo quick-pickling the cranberries if you’d like and just add dried cranberries directly to the bowl.

Add the broccoli florets and stalks, almonds and red onion to the bowl. Mix together until combined.

In amedium bowl, combine the remaining ingredients and mix well to make the salad dressing.

Pour the dressing over the broccoli salad and mix together until the salad is evenly coated. Refrigerate for 20-30 minutes or until cool. Give the salad a quick stir and garnish with additional tarragon and parsley before serving.

Makes 8 servings

From “The Nutritionist’s Kitchen” by Carly Knowles