Broccoli, Apple, & Cheddar Salad with Creamy Honey Mustard Vinaigrette
Please excuse the unnecessarily long title of this salad. I just love every ingredient so much that I didn’t want to leave anything out. :)
The funny thing is, I posted something very similar last fall and decided to call it a Big Bowl of Comfort because I couldn’t think of a better name and yet here I am again, stumped like a chump. I thought naming recipes was supposed to be the easy part?
I’m not sure if it’s because of the St. Patrick’s Day hype or the fact that spring is in the air but I am craving greens like crazy these days, especially in the form of light and healthy salads. You know, so my midsection pooch will be a little less noticeable when I start peeling off layers of clothes for the warmer weather.
I decided to take all of the things I loved about the Big Bowl of Comfort and make it into a slightly lighter version that’s more fitting for bikinis spring.
To start, fresh broccoli is lightly roasted alongside crispy chickpeas and toasted maple pecans. Then all of that gets placed on a bed of baby spinach topped with crisp apples and cubed cheddar cheese which is finished off with a creamy honey mustard dressing.
The end result is pretty fantastical, if I don’t say so myself.
The crunchy textures of the chickpeas, broccoli and apple go so well with the creamy cheddar and honey mustard dressing. I LOVE it.
Plus it’s a great option to pack for lunches. Just store everything in an airtight container then bring the apple and the dressing on the side and add ’em whenever you’re ready to eat. Easy, healthy, and oh-so-good. I hope you enjoy!
Ingredients
4 cups broccoli florets, chopped
1 (15 ounce) can chickpeas, drained and rinsed
3/4 cup pecans, roughly chopped
5 ounces baby spinach
2 apples, cored and diced
6 ounces mild or sharp cheddar, cubed
2 tablespoons extra virgin olive oil, divided
1 teaspoon maple syrup
salt & pepper to taste
Creamy Honey Mustard Vinaigrette
4 tablespoons Dijon mustard
3 tablespoons apple cider vinegar
1 tablespoon tahini
1 tablespoon extra virgin olive oil
1 tablespoon tahini
1 teaspoon raw honey
Instructions
- Preheat the oven to 425°F then grease or line a baking sheet with parchment paper. Place the chickpeas on the baking sheet and coat in one half of a tablespoon of olive oil. Bake in the oven for 10 minutes.
- Add the broccoli to a separate baking dish/sheet and coat with the remaining tablespoon of olive oil and salt & pepper. After the timer is up for 10 minutes, add the broccoli to the oven (leaving chickpeas in the oven as well) and bake for additional 12 minutes.
- In a small bowl, toss the pecans with the second half of a tablespoon of olive oil, maple syrup and a pinch of salt. After the 12 minutes is up, add the pecans to the baking sheet with the chickpeas and continue to cook for 6-7 additional minutes.
- Meanwhile, prepare the dressing by stirring all ingredients together in a small bowl and then layer the spinach into separate serving bowls.
- Remove the broccoli, chickpeas, and pecans from the oven and arrange on top of the spinach. Top with diced apple and cheddar cheese and serve with dressing.
- To save for later, place everything except for the apples and the dressing in an airtight container and store in the refrigerator for up to 3 days. Add apples and dressing when ready to serve.
How ’bout this freaking bikini weather?!! Right?! Beers at the lake? Cocktails at the ocean? I mean, holy moly it’s summer!
I’ve been craving all the green vitamins too, and this bowl o’ crunch o’ honey mustard bliss is exactly what I want. Love.it! Hope you had a great weekend!
I have a thing for honey mustard dressings called “please let me put it on everything”. Fruits and veggies are probably the best vehicle for me, but I’ll never say no to some sharp cheddar. Sounds delish!
MMM big bowl of comfort was a mighty tasty recipe! I know I’d devour this salad, too.
Yum! I’ve been craving salads too. My winter “fluff” as I’ll call it is not quite ready to come out for bikini season. It doesn’t help that I’m pasty pale!
Umm. P.S. You just had three people with the name of Kelly/Kelli comment on your blog in a row? Weird.
Second of all, I need to add roasted veggies to my salads! Yummy! :)
I cannot get enough greens lately either! What’s the dealio?? Plus, I need them, I’ve got like seven pounds to lose before I can even think about putting on a bikini. Which I have to do in five weeks. (Vegas) Ugh. Need more yummy salads like this in my life!!!
Vegas is definitely good inspiration to eat healthier! Sounds like so much fun!
Ooh, I need to make this honey mustard vinaigrette! It sounds so good. Apple + cheddar is always a perfect combo, and crispy chickpeas are always a winner in my book too!
haha stumped like a chump – I’m going to start using that phrase!
This salad looks amazingggg. All I want lately is more greens and lighter dishes – perfect for getting ready for summer clothes!
This looks fantastic! I love cheddar and apple together. I can’t say I’ve been really craving greens lately, but that might be because our weather hasn’t warmed up that much yet. I’m sure when it does I’ll be all over salads again!
That dressing!! I need that dressing in my life. This salad looks fantastic.
This salad looks so delicious that i did a double take when i saw it! The dressing sounds awesome too – love making my own at home
Thanks, Beverly! I’m glad it’s eye catching. :)
Sarah, I love this recipe especially because of the honey mustard dressing. It is my favourite and I just want to use it on every salad ;-) I also love fruit in a salad. It just adds lot of flavours. Sounds delish!
I know, honey mustard is the best, isn’t it?! ;)
Thanks, Olivia!
What a great recipe. This looks so fresh and healthy.
Thank you, Kelsey!
This looks delicious! I might try it with sunflower seeds instead of pecans (I’m GF and nut-free). I always have trouble naming recipes for anything other than baked goods – for all of my salads and bowls, I want to include every delicious ingredient!
Thanks, Alyssa! I’m glad to know I’m not alone in my naming problems. :)
Fresh fruit and cheese in any salad has me right on board. I love the veggie/fruit combination here! And honey mustard dressing!? That is the epitome of the perfect salad in my eyes. Looks beautiful!
I’m obsessed with this salad, I keep making it over and over again, eating it for all my meals. One question, the recipe has one tablespoon of tahini listed twice, is there an ingredient I’m missing?
Tahini is listed twice in the dressing ingredients. Is it 1 or 2 Tbls. of tahini? I assume it’s a typo and it’s 1 Tbls.?