Recipe for: Broccoli and Cheddar Cheese Salad - photo 1
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Recipe for: Broccoli and Cheddar Cheese Salad

Salads halloween 45 min Medium 0 views ~44.77 PLN * - (0)
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Description

Autumn, crunchy salad combining green broccoli florets with sharp cheddar cheese, sweet and sour apple, and crunchy walnuts. Seasoned with a creamy dressing made from mayonnaise and yogurt, with a hint of lemon and canola oil. This hearty salad is perfect for a Halloween party (it can be served on a dark plate with Halloween-themed additions), a light lunch, or as a side dish to roasted meat. Flavor qualities: contrast of textures (crunchy broccoli, creamy cheese, juicy apple), balance of sweetness and acidity, and a delicate saltiness of cheddar. Visually appealing: green, red, and yellow accents on a dark background perfectly suit an autumn table.

Ingredients Used

Ingredients (12)

Servings:
4
  • Broccoli 500 g
  • Cheddar cheese 200 g
  • Red onion 150 g
  • Apple 1.7 pcs (~300 g)
  • Mayonnaise 60 g
  • Natural yogurt 120 g
  • Lemon 0.6 pcs (~50 g)
  • Rapeseed oil 15 g
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Walnuts 80 g
  • Dried cranberries 60 g
💰 Estimated dish cost: ~44.77 PLN (11.19 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the broccoli under cold running water. Cut off the tough bottom piece of the stem (about 1-2 cm) and divide the head into smaller florets of similar size (about 2-3 cm). Cut large florets in half to ensure the salad has an even texture.

Ingredients: Broccoli
Use a large knife and cutting board. Try to make the florets similar in size — this way they blanch evenly.

Blanching the broccoli

2

Bring 1.5-2 liters of water to a boil in a pot with 1 teaspoon of salt (about 5 g). When the water boils, add the broccoli florets and blanch for 2-3 minutes — the florets should become bright green and soft on the outside, but still firm in the center. Do not cook longer — they will become mushy.

Ingredients: Broccoli, Salt
Use a colander or slotted spoon to quickly remove the broccoli. Immediately transfer it to a bowl of ice-cold water (a bowl with ice cubes) — this will stop the cooking process and preserve the color.

Preparation of the remaining ingredients

3

Cut the cheddar cheese into cubes about 1 cm on each side. Peel the red onion, cut it in half, and slice it into thin half-rings. Cut the apples into cubes similar in size to the cheese; without peeling, if the skin is thin. Drizzle the cut apple immediately with lemon juice (about 1-2 tablespoons, or ~25-50 g) to prevent browning.

Ingredients: Cheddar cheese, Apple, Lemon
Use a sharp knife to cut the cheese and apple. If the onion is too sharp, soak it in cold water for 10 minutes after cutting, then drain and dry.

Preparing the nuts (optional)

4

If you are using walnuts, heat a dry skillet over medium heat and sauté them for 3-4 minutes, stirring, until they become fragrant and lightly golden. Set aside to cool, then chop coarsely.

Use a flat pan without fat. Watch the nuts closely — they can easily burn, which will give a bitter taste. Additionally, you can add nuts to enhance the texture and flavor.

Sauce

5

In a medium bowl, mix mayonnaise (60 g) with natural yogurt (120 g). Add lemon juice (squeezed from about 50 g of half a lemon — use 25-30 g of juice) and rapeseed oil (15 g). Season with salt (3 g) and pepper (2 g). Whisk everything together with a whisk or fork for about 30-45 seconds, until the sauce is smooth and silky. Taste and adjust with more salt or lemon if needed.

Ingredients: Mayonnaise, Natural yogurt, Lemon, Rapeseed oil, Salt, Black pepper
Use a non-slip bowl (e.g., ceramic) and a whisk. If the sauce is too thick, add 1 tablespoon of water or more lemon juice. This is a key step — well-seasoned sauce brings the flavors of the salad together.

Assembly

6

Drain and dry the blanched broccoli with a paper towel or a clean cloth. In a large bowl, gently combine the broccoli florets, diced cheddar cheese, half-moon slices of onion, and apple cubes. Add dried cranberries (optional) and chopped, cooled walnuts (optional). Drizzle with the prepared dressing and gently mix with a silicone spatula or wooden spoon for 20-30 seconds, just enough to combine the ingredients without breaking them apart.

Ingredients: Broccoli, Cheddar cheese, Apple, Dried cranberries, Mayonnaise, Natural yogurt
Use a large, wide mixing bowl so the sauce can easily coat all the ingredients. Gently mix from the bottom up — too vigorous mixing will crush the apple and broccoli.

Cooling and serving

7

Before serving, chill the salad in the refrigerator for 15-30 minutes — the flavors will meld, and the textures will soften. Before serving, taste and season with a pinch of salt or freshly ground pepper if needed. For a Halloween effect, serve on a dark plate, topping it with additional nuts and cranberries.

Ingredients: Salt, Black pepper, Dried cranberries
Use a cover (foil or lid) so the salad doesn't absorb the smells of the fridge. Do not store for too long — cheese and apple taste best within 24 hours.

Fun Fact

💡

Broccoli made its way into European cuisine from the Mediterranean region; in Poland, it only gained popularity in the 20th century. The combination of broccoli with sharper cheddar cheese is an Anglo-Saxon reference that pairs wonderfully with Polish additions like apple and nuts.

Best for

halloween przyjęcie lunch

Tips

🍽️ Serving

Serve the salad on a dark, flat plate to enhance the color contrast — the Halloween theme is important: add a few halves of black olives as 'eyes' or thin strips of bread as 'spiderwebs'. It pairs perfectly with roasted leg or a slice of rustic bread.

🥡 Storage

Store the salad in an airtight container in the refrigerator for up to 24 hours. After a longer period, the apple may lose its crunch and darken. If the salad seems dry after storage, add a bit of yogurt and gently mix before serving.

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