Broccoli Crunch Salad with Pasta and Dried Cherries
This savory and sweet Broccoli Crunch Salad with pasta and dried cherries is a perfect summer dish! An easy-to-make crunchy salad that is entirely dairy free and vegan. Simply toss all ingredients together in a creamy green pesto dressing. Everyone will love it, so bring it to your next potluck or bbq.
Servings: 4 servings
Ingredients
- 2 large heads of broccoli
- 250 grams pasta of choice (8.8 oz)
- 40 grams unsweetened dried cherries eg: Sunrise Fresh (¼ cup)
- ¼ head of red cabbage, chopped into stripes
- 10 kalamata olive
- 25 grams coarsely chopped and roasted almonds (heaping ⅛ cup)
- ¼ sliced red onion
Dressing
- 5 tablespoons vegan green pesto
- 1 tablespoons apple cider vinegar
- 1 teaspoon lemon juice
- 1 teaspoon extra virgin olive oil
- ½ teaspoon ground cumin
- 1 teaspoon Italian seasoning
- fresh basil for garnish
- salt & pepper to taste
Instructions
- Cook pasta accordingly. When pasta is ready dewater and quickly cool down in ice water with drizzles of oil.
- While Pasta is cooking prepare your vegetables. Cut broccoli head in florets; chop dried cherries, cabbage, and onion.
- Prepare the dressing by adding all dressing ingredients to a small bowl and whisking together. Once pasta is cooled, add to a salad bowl. Add dressing to pasta and toss. Add all other salad ingredients to pasta and lightly toss again. Salt and pepper to taste. Garnish with basil. Enjoy!