Blood Orange, Cranberry Pear Shredded Broccoli Salad


  • 12 oz. Shredded Broccoli (match stick size) (about 2 cups shredded)
  • 1-2 apple(s), very thinly sliced or cubed (Fuji, Honey Crisp work great)
  • ¼ cup dried cranberries
  • ¼ mutli colored raisins
  • 1/3 cup pomegranate seeds
  • ¼ cup toasted nuts (optional sweet or spicy)
  • 1/3 cup Blood Orange Olive Oil
  • 1/3 cup Cranberry Pear Balsamic Vinegar
  • salt & pepper to taste
  • optional: grated pecorino or crumbled feta or blue cheese


  • Place the shredded broccoli in a bowl
  • Get out your mandolin if you have one. Slice the apples. If not make small bit size pieces.
  • Place cut veggies into a bowl and add cranberries, raisons, nuts, and a few pinches of salt.
  • Toss well, then add olive oil and a good squeeze of lemon and toss again. Taste and adjust seasonings. Let the salad sit for about 10 minutes at room temp, then serve. (Add some cheese if you like).

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