Ingredients
6
6 servings
- •½ cup grapeseed oil
- •⅓ cup granulated sugar
- •3 tablespoons cider vinegar
- •2 tablespoons fresh lime juice
- •1 tablespoon grated lime zest
- •1 clove garlic, minced
- •½ teaspoon salt
- •½ teaspoon poppy seeds
- •½ teaspoon paprika
- •½ teaspoon dry mustard
- •½ cup pecans
- •2 oranges, peeled and sectioned
- •2 ½ cups bite-size broccoli florets
- •1 red apple, chopped
- •1 cup grapes, halved
Instructions
- Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
- Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
- Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
- Sprinkle chopped pecans over salad.
Nutritional Facts
Per 6 servings
- Calories: 350
- Carbohydrate: 31g
- Fat: 26g
- Fiber: 4g
- Protein: 3g
- Sugar: 25g
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