Jenna B(ee)roccoli Salad

Serves 6-8 as a side

Prep time: 25 minutes

Ingredients:

For the salad:

• 1 large head of broccoli, (stem included, peeled), chopped into bite-sized pieces (about 4 cups)
• 1 large carrot, grated (about 1.5 cups)
• 3-4 small shallots, finely diced (about 1/4 cup)
• 1/3 cup dried currants
• 1/3 cup shelled pumpkin seeds

For the dressing (makes 1 cup):

• 1/2 cup plain Greek yogurt
• 2 tablespoons stone ground mustard
• 1 tablespoon + 2 teaspoons pure maple syrup
• 2 tablespoons olive oil
• 2 teaspoons apple cider vinegar
• 3 cloves garlic, minced
• 1 teaspoon salt + more to taste
• 1/4 teaspoon fresh black pepper

Directions:

1. Combine broccoli, carrot, shallots, currants, and pumpkin seeds together in a large bowl.
2. Whisk together dressing ingredients in a small mixing bowl. Taste and add more salt as desired.
3. Add half of the dressing to the broccoli salad and mix well. Add more dressing as desired or serve the remainder on the side. Store salad and extra dressing separately in airtight containers for 4-5 days.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com