Broccoli Salad with Honey Dijon Dressing

I was looking for a new side dish recipe when this caught my eye on Pinterest.

I did tweak a few things because of what I had on hand and I liked the changes, so that's what's below.  This would also be a great dressing by itself.

I'll definitely be making this one again!

BROCCOLI SALAD WITH HONEY DIJON DRESSING

Salad:

2 heads broccoli, florets only, chopped

1 large Fuji or Braeburn apple, diced

1 cup raw almonds, chopped/smashed

Optional: 

4 slices crispy bacon, cooled and chopped

1/2 cup craisins

For the Vinaigrette:

2 cloves garlic, minced

¼ cup avocado oil (or extra-virgin olive oil)

2 tbsp Dijon mustard

1 tbsp Apple Cider vinegar

2 tbsp unpasteurized honey

½ tsp salt

½ tsp freshly cracked black pepper

Instructions: 

The previous night, or at least several hours ahead of time, steam the broccoli over salted boiling water or cook it in the microwave in about a quarter of a cup of slightly salted water for 2-3 minutes, until it turns bright green and is slightly softened. Plunge the cooked broccoli in icy cold water to stop the cooking process and set it in a colander covered with a paper towel to drain and dry.

When the broccoli is completely cooled and dry, toast the almonds in a dry skillet set over medium heat, until golden and fragrant. Set aside to cool slightly.

In a small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside.

In a large mixing bowl, add broccoli, apples, almonds, optional ingredients and vinaigrette and mix until thoroughly combined. 

Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep in the fridge for 5 to 6 days in an airtight container.