Variants
Vegan version: Use dairy-free yogurt or cashew cream in the dressing.
Add protein: Mix in chickpeas, grilled tofu, or shredded chicken for a fuller meal.
Swap the fruit: Try pears, grapes, or even pomegranate seeds for a twist.
Tangier option: Add a splash of lemon juice or Dijon mustard to the dressing for extra zing.
FAQ
Q: Can I use cooked broccoli?
A: Lightly steamed broccoli can be used if you prefer a softer texture, but make sure it’s completely cooled before mixing.
Q: How do I keep apples from browning?
A: Toss them in a bit of lemon juice before adding to the salad, or simply mix them quickly into the acidic dressing.
Q: Is this salad suitable for meal prep?
A: Yes! It actually tastes better after sitting for a few hours. Just keep it refrigerated and eat within 48 hours.
Q: Can I make this without yogurt?
A: Definitely—try a vinaigrette with olive oil, apple cider vinegar, and a bit of mustard or tahini for creaminess.
Q: What type of apple works best?
A: Firm, crisp apples like Honeycrisp, Pink Lady, or Fuji offer the best texture and flavor balance.
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