This healthy, Christmas-y (not so often you use those two adjectives to describe a dish) romanesco apple pecan salad makes a refreshing change from turkey soup and turkey sandwiches at this point in the festivities.
And aside from steaming the romanesco, it takes only minutes to put together ā another point in its favour.
I serve the dressing on the side ā once it is mixed through the salad, the romanesco florets are less delightfully tree-like. If romanesco isn’t available, broccoli works too.
Romanesco apple pecan salad
(serves 4)
- 1 head romanesco, broken into florets
- 1 dessert apple, chopped
- 1/3 cup pecan halves, lightly toasted in a dry frying pan
- 1/4 cup dried cranberries
- 1/4 cup sunflower oil
- 1 Tb cider vinegar
- 1 Tb orange juice
- 1 Tb maple syrup
- salt and pepper, to taste
- Steam the romanesco florets until just tender. Run under cold water and pat dry.
- In a serving bowl, toss together the romanesco, apple, toasted pecans and cranberries.
- Whisk together the sunflower oil, cider vinegar, orange juice and maple syrup and season to taste.
- Toss the salad just before serving.
Ten More Bites 
Would a few handfuls of chopped Turkey work with this recipe? š
That is a timely suggestion, and I think it would go nicely. I’ve thought of adding bacon as well.
Looks so beautiful, Andrea.
Thank you, Anuradha!
What an amazing capture!! This sounds so delicious!!
This salad looks amazing. š
Thanks, Kristy!