Broccoli Salad

cooking.nytimes.com

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

subheading: FOR THE DRESSING:

½ cup golden or black raisins (or dried cranberries)

½ red onion, finely sliced

¼ cup apple cider vinegar

4 teaspoons granulated sugar

Kosher salt (such as Diamond Crystal)

3 tablespoons extra-virgin olive oil

1 tablespoon sesame oil

subheading: FOR THE SALAD:

1½ pounds broccoli (about 2 heads)

1 apple (any variety), cored and cut into ½-inch cubes

2 scallions, white and green parts, finely sliced

Kosher salt (such as Diamond Crystal) and black pepper

½ cup toasted sliced almonds, pepitas or sunflower seeds (see Tip)

1 cup red or green grapes (optional), halved crosswise

Directions at cooking.nytimes.com

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