You are here: Home » Recipes » Broccoli Salad with Sun-dried Apples, Cranberries and Pecans Broccoli Salad with Sun-dried Apples, Cranberries and Pecans Recipe by Relish ContributorKitchen Tested Yield 6 servings A creamy almond butter dressing enhances this broccoli and apple salad. PrintEmail If you don't have dried apples, you can use dried apricots or figs. Be sure to add the dressing soon after cutting the apples and combining them with the broccoli or they will turn brown. Ingredients Broccoli Salad: Water and ice2 heads broccoli cut into small florets (5 cups)2 unpeeled large apples, cored and cut into 1/2-inch cubes1 cup chopped sun-dried apples1/2 cup dried cranberries3/4 cup toasted pecan halves Juice of 1/2 lemon, optionalCreamy Almond Butter Dressing:1/4 cup almond, cashew or smooth peanut butter1/4 cup hot water2 tablespoons honey2 tablespoons extra-virgin olive oil1 tablespoon low-sodium soy sauce2 tablespoons fresh lemon juice pinch cayenne pepper Instructions To make salad: Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice and water; set aside. Add the broccoli florets to the boiling water and cook about 30 seconds until they just turn bright green; they will still be very crisp. Immediately drain and put broccoli into ice water to stop the cooking. Drain broccoli and place in the bowl. Add the apples, cranberries and lemon juice, if using to keep apples from browning. To make the dressing: Combine all dressing ingredients in a bowl and mix well with a whisk or immersion blender until smooth and creamy. Combine dressing and broccoli mixture well. Serve immediately. NOTE: To toast nuts, place them on a baking pan in a 375F oven 6 to 8 minutes until lightly browned and aromatic.