Honeycrisp Apple Broccoli Saladclara Pressure Cooker Style
This Honeycrisp Apple Broccoli Salad is a fresh, satisfying dish bursting with flavors and textures, perfectly prepared with the efficiency of a pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Ingredients
- 4 cups fresh broccoli florets chopped to bite-sized pieces
- 1 large Honeycrisp apple diced
- ½ cup shredded carrots
- ½ cup dried cranberries
- ½ cup chopped pecans, almonds, or walnuts
- ¼ cup red onion finely diced
- ½ cup shredded sharp cheddar cheese optional
- 4 slices bacon cooked and crumbled, optional
- ½ cup mayonnaise or Greek yogurt for dressing
- 2 tablespoons apple cider vinegar for dressing
- 1 tablespoon honey for dressing
- ½ teaspoon Dijon mustard for dressing
- ¼ teaspoon salt for dressing
- ¼ teaspoon black pepper for dressing
Instructions
Instructions
- Chop your broccoli and dice your apples for fresh prep.
- Place broccoli into the pressure cooker bowl with a splash of water. Seal and set to 1 minute on high pressure.
- Use quick release. Transfer broccoli to a large mixing bowl. Add apple, carrots, cranberries, nuts, onion, and cheddar (if using). Toss gently.
- Whisk dressing ingredients until smooth and pour over salad. Toss to coat. Add bacon on top if desired. Serve or chill.
Notes
Serve fresh for optimal texture and flavor. Store leftovers in an airtight container in the fridge for up to 3 days.