Serving dish of vibrant green salad with sliced avocado beside it
WRITTEN BY
SERVES:
4
Prep Time:
15 minutes
Cook Time:
5 minutes

This Supergreen Broccoli and Apple Salad recipe brings it all to your dinner or lunch menu. Crunchy raw broccoli, tart and refreshing Granny Smith apples, crispy cabbage and vibrant green spinach. There's white beans for a protein boost and a sprinkle of seeds for texture, plus a hit of healthy fats from the creamy avocado dressing.

This is one satisfying and simple salad recipe that will 'spring' you into the warmer evenings ahead, and is a great way to jam pack all your favourite greens into one easy meal.

Try making this spring salad recipe for dinner alongside your favourite protein and kumara or spuds (did we mention we've perfected the crispiest roast potatoes ever? Recipe here!), then enjoy leftovers the next day for lunch (the heartier veggies like broccoli and cabbage hold up well.)

INGREDIENTS:

  • 1 Tbsp pumpkin seeds 
  • 1 Tbsp sunflower seeds
  • 3 Granny Smith apples (you could swap these for red apples, note they will be slightly sweeter)
  • 2 handfuls baby spinach 
  • ½ head green cabbage (approx. 150g)
  • 1 small head broccoli
  • 1 400g tin cannellini or butter beans (optional) 
  • Olive oil

DRESSING:

  • 1 large avocado
  • ½ cup water
  • 2 tsp olive oil 
  • 1 small clove garlic 
  • 2 Tbsp lemon juice
  • 1 tsp dried dill 
  • Salt & Pepper

INSTRUCTIONS:

  1. Heat a dry pan to medium heat, then add the pumpkin and sunflower seeds. Cook for 5-6 minutes, tossing the pan often until the seeds are very lightly browned and you hear the pumpkin seeds begin to pop. Remove from the heat and set aside.
  2. Make the dressing by adding all the dressing ingredients into a blender and blitzing until smooth. Season with salt and pepper.
  3. Drain and rinse the tinned beans. Season with salt and pepper and a splash of olive oil. Set aside.
  4. To prepare the salad, chop the broccoli florets into smaller pieces. If you would like to include the broccoli stalk, remove the outer woody layer of the stalk with a peeler and then dice the softer center of the broccoli stalk into smaller pieces. Thinly slice the cabbage and cut the apple into cubes. Add the chopped apple and veg, spinach leaves and seeds to a serving bowl. Pour over the dressing and toss to combine. Season with a final dash of salt and pepper.
wonkybox

Supergreen Broccoli and Apple salad

A crunchy and refreshing spring salad featuring raw broccoli, apple, cabbage, spinach and seeds topped with a creamy avocado dressing
WRITTEN BY
ABOUT
ABOUT

tell us what you think

tempting recommendations

Crispy kumara and beetroot slices on a seasonal salad with spinach, roasted cauliflower, walnuts, and feta – a vibrant autumn dish.
Crispy Kumara & Beetroot Autumn Salad

Roasted kumara and beetroot with feta, spinach and walnuts. An easy autumn lunch built from seasonal fridge staples.

Air-fried cauliflower and mushroom arancini balls served on a plate with garlic mayo dip and fresh herbs
Cauliflower and Mushroom Arancini

Crispy, cheesy, air-fried arancini - a yum way to use up leftover rice and whatever veg is knocking about. With a gooey centre and crunchy crumb, they’re endlessly adaptable and dangerously snackable.

Two-layer carrot cake topped with baby carrots, mini Easter eggs, pumpkin seeds, and dehydrated kiwifruit, on a rustic wooden board.
Easter Carrot Cake

Our Wonky Easter Carrot Cake is stacked with rescued carrots, pear & walnuts, topped with a cream cheese crown and your fave pantry bits.

Golden, cheesy green lasagne bake in a pan, topped with pine nuts and bubbling melted cheese, loaded with Brussels sprouts, leek and silverbeet.
One Pan Cheesy Green Lasagne Bake

Leafy greens meet cheesy lasagne in this one-pan bake packed with Brussels sprouts, leek and silverbeet. Weeknight dinner = sorted.