Blueberry Crunch Salad


1.5 lb – Broccoli Florets

1 – Cup Fresh Blueberries

1/4 Cup Red Onion (finely chopped)

1/4 Cup Pecans (toasted, coarsely chopped)

1/2 Cup Dried Cranberries

1 – Large Honey Crisp Apple (1/2” cubes)

1 – Cup Plain Greek Yogurt

1/4 Cup Agave

1 – tablespoon Lemon Juice

2 teaspoon – Cider Vinegar (we like Bragg’s)

1 – tablespoon Poppy Seeds


1. Combine the dressing ingredients, whisk thoroughly and set aside.

2. Combine the Salad ingredients and toss with the dressing to coat. (Hint: cut the apple last and add just before tossing the salad with dressing to keep the apple from browning.)