When warm weather arrives, I start craving crisp, fresh salads, and this Shaved Broccoli Apple Salad is one I come back to again and again. Thinly shaved broccoli, crunchy apple, and a light tarragon dressing come together to create a salad that’s fresh, flavorful, and surprisingly satisfying.
Shaved Broccoli and Apple Salad – topped with bacon.
Shaved Broccoli Apple Salad does require a little knife work, but don’t let that put you off. Even with the tangy homemade dressing, it comes together in about 15 to 20 minutes, but a rest time of up to three hours is recommended.
About Shaved Broccoli Apple Salad:
This is a salad you’ll want to come back to over and over. The shaved broccoli is not only gorgeous but easy to eat, and the flavoring is inspired. It doesn’t hurt, either, that it’s a refreshing change from your everyday lettuce salad. Bring this to a potluck, and everyone is going to think you’re a genius.
As written, the salad is finished with toasted pecans, but bacon is fabulous here, too. The salad has the classic sweet-sour, slightly German-inspired note, and bacon reinforces that. If you do opt for bacon, just allow a little extra time for cooking and cooling.
And if you visit, you already know I love that we’re using almost all of the broccoli – no stems are left behind!
Making Shaved Broccoli Apple Salad:
Here are a few hints to help make your Shaved Broccoli Apple Salad shine:
The Flavorings:
Tarragon can be a strong herb, and people seem to have definite opinions about it! Here, it adds a fun, unexpected taste that pairs beautifully with the broccoli and apples. If you don’t have it or don’t care for it, consider subbing in dill or finely sliced chives. Both will give the salad some interest.
The Apples:
A crisp apple makes all the difference in this salad. Gala is easy to find and works beautifully, but Honeycrisp, Jazz, Pink Lady, or your favorite crispy eating apple are all great choices. Avoid softer apples, which won’t provide the same crunch.
The Broccoli:
Use both the stems and florets. The stems are sweet, crisp, and shave beautifully, while the florets add texture and color. Together, they make a salad that’s easy to eat and a little different from the usual chopped broccoli salad.
The Pecans or Bacon:
Either is wonderful here. Toast pecans in a dry skillet, stirring occasionally, until fragrant. They only take a few minutes. If you’re using bacon, my Oven Baked Bacon is an easy, hands-off option that happens while you assemble the salad.
Shaving the Broccoli:
Here’s the trick. Turn the broccoli upside down so the stem is up. See the little stems that connect each floret? Use the tip of your knife to cut through and free them. A quick flick of the knife separates each floret and leaves it looking much nicer than if you’d simply chopped straight through.
If any are large, turn them over. Cut through the stem top to bottom, stopping before the floret, and pull them apart. The result? Intact florets without spatters of green bits over everything.
For the stems, peel the hard outer coating and then shave them into very thin slices with a sharp knife. I like to stand them up and shave down, but if that feels a little fussy, lay them on their side and cut at a steep angle instead. It’s easier than it sounds and only takes a minute or two. If you have a mandolin, more power to you.
Serve With:
- This salad will be right at home at a barbecue, cookout, or buffet, but also quietly fills out any simple dinner.
- We love it with something simple: lightly breaded and oven-baked chicken breast, like this recipe, burgers, or a casual steak.
- Shaved Broccoli and Apple Salad even makes a weeknight staple like smoked sausage or hot dogs feel stylish.
Leftover Shaved Broccoli and Apple Salad:
Store in the refrigerator, tightly covered, for two to three days. It’s one of those dishes that tastes even better with time. The dressing will water a bit, but it also helps, along with the lemon, to keep the apples from browning.
Do not freeze. Under any circumstance.
If You Like Shaved Broccoli Apple Salad, You Might Also Like:
Check out my extensive menu for Side Salads, but here are two favorites to start you out, and you’ll see plenty of options.
- Spinach Salad with Lemony White Balsamic – this is a family favorite in the early spring to late fall, but the grains and pecans take it right into fall. And it’s perfect for a casual company dinner, too.
Spring Mix Salad with Lemony White Balsamic Dressing
- Shaved Brussels Sprouts Salad – a dressed-up shaved Brussels salad, this one has everything you didn’t know you needed with Brussels. But now, you know. 🙂
Shaved Brussels Sprouts Salad with Feta, Berries & Almonds
Winning at the Grocery:
The secret isn’t always where you shop, it’s when. Do take advantage of discount stores like Aldi and Lidl, and shop selectively at your buyers’ club. Shop ethnic markets if you have them and watch grocery sales. But that’s not the full picture.
Most ingredients have predictable sales cycles. Learning those patterns can make a bigger impact on your grocery budget than chasing sales and coupons alone.
I try to buy ingredients at their best value and keep enough on hand to avoid paying top price later. It’s a simple idea, but it has saved me far more than any coupon alone ever did.
Learn more in my Winning at the Grocery series. Here’s how it plays out in my kitchen with this recipe. I was inspired when I found broccoli on sale, but quietly behind the scenes, the other ingredients, all bought at a low price over time, were waiting for their turn to shine.
Most of the savings didn’t happen when I made the recipe. They happened over weeks and months before. One smart purchase doesn’t change much. Do it over and over, and eventually an entire meal is built from ingredients bought at a discount.
Broccoli:
Don’t throw away the stems. Peeled and sliced, they’re sweet, crisp, and perfect in salads, stir-fries, slaws, soups, and snacks. In many recipes, I like them just as much as the florets.
- Broccoli is available year-round, but quality, flavor, and pricing are often best during the cooler months. Look for firm stalks and deep green crowns. Avoid broccoli with yellowing florets, dry stems, or soft spots. Yellow between the florets, noticeable when the crown has been cut, is normal; that area hasn’t been exposed to light.
- Broccoli may be sold by the head, crown, or pound. If priced by the unit, weigh it to compare costs. Crowns contain less waste, but whole heads often offer more food for the money, especially if you use the stems.
- Pre-cut broccoli is convenient, but it’s usually much more expensive per pound and doesn’t keep as long as whole broccoli.
- Frozen broccoli is often assumed to be the better bargain, but compare prices carefully. Fresh broccoli is frequently less expensive by weight and generally offers better texture and flavor. Frozen often contains a lot of water from processing – up to 6 ounces per pound.
- Store unwashed broccoli in the crisper drawer in a perforated bag with a paper towel. For best quality, use within about a week.
Condiments:
I like to play the long game with condiments I always keep on hand. Timing matters. When a low hits, I pay attention.
- Condiments are a great category to buy low and stock up on. They keep well in the cupboard for months, sometimes years, go on sale frequently, and competition between brands keeps prices moving.
- The best sales are before the Summer Holidays, when stores are competing hard for cookout and grilling dollars. Super Bowl promotions are another good opportunity, although they usually don’t approach the summer sales pricing.
- For everyday purchases, don’t overlook discount stores and store brands, which can offer excellent value.
Nuts:
Many shoppers skip nuts because of the price tag. Timing is everything. Seasonal availability and Fall/Winter holiday sales often coincide, making autumn the perfect time to stock up.
- Because nuts can be expensive, buying at seasonal lows can result in significant savings over the course of a year. To find the best prices, think beyond the baking aisle. Check snack, bulk, produce, and discount sections, too.
- Buyers’ clubs often offer exceptional quality and value. Discount stores can be a good source for everyday nuts, but one of the best-kept secrets is farm and tractor supply stores, which frequently carry both nuts and dried fruit at attractive prices.
- For long-term storage, repackage nuts sold in flimsy bags and store them in the freezer. They’ll maintain quality for months and be ready for baking, salads, snacks, and cooking whenever you need them – without paying top price later.
While I have several broccoli salads here, I love that the Shaved Broccoli Apple Salad seems a little lighter, a little fresher, and a little unexpected. I hope you’ll think so too, and thanks for sharing your time with me here!
Mollie
Shaved Broccoli and Apple Salad – garnished with pecans.
Shaved Broccoli and Apple Salad
A long time family favorite remade for today.
- Prep Time: 20 minutes + 3 hours refrigerated
- Total Time: 3 hours and 20 minutes
- Yield: about 8 cups 1x
- Category: Salad Sides
Ingredients
Dressing:
- 3 tablespoons cider vinegar
- 1 teaspoon whole-grain Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt, to taste
- 1/4 onion or small red onion, thinly sliced
- 1/3 cup plain fat-free Greek yogurt
- 3 tablespoons mayonnaise; I prefer olive oil mayo
- 1 tablespoon chopped fresh tarragon or about 3/4 teaspoon dried
- 1 tablespoon maple syrup or honey, optional but recommended
Salad:
- 12 ounces broccoli florets, 3/4 pound or about 1 large stalk with a good-sized head
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 2 crispy, eating apples, sliced thinly
- 3/4 cup of roughly chopped pecans or 2 applewood smoked bacon slices, cooked and crumbled
Instructions
Dressing:
Combine vinegar, mustard, pepper, salt, and onion (first five ingredients) in a bowl and let stand for 10 minutes. Add yogurt, mayonnaise, tarragon, and maple syrup or honey; stir with a whisk. Taste and add more salt if needed.
Salad:
Thinly shave or slice broccoli after removing the hard outer portion of the stem. Break the crown down into small pieces. See the hint in the text above. Add to bowl with dressing. Thinly slice apples and toss in a bowl with the lemon and water. Drain and add to the broccoli/dressing mixture. Toss well to coat all ingredients, separating apple slices as necessary.
Cover and refrigerate for 3 hours if possible. Stir in pecans or bacon just before serving.
I’m posting Shaved Broccoli and Apple Salad at Fiesta Friday number 71, cohosted by Laurie @ ten.times.tea and Jhuls @ The Not So Creative Cook.
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