Broccoli salad always grossed me out as a kid, but I love it as an adult. But it’s not exactly known for its health value!! This pasta salad was inspired the idea of a healthier take on the traditional!

two small heads of broccoli, blanched & cooled
2C of pasta cooked and cooled (I used GF pea fusilli)
1/4 red onion, minced
1/4C raisins
1 gala (or other sweeter) Apple, chopped
1/4C crumbled feta cheese
S&P to taste
4T roasted pepitas

Dressing

Blend the following:
1t honey
1t Dijon mustard
2T avocado oil
2T Apple cider vinegar
2T tahini
3T water

Makes 4 reasonably large servings. I served it with grilled chicken.


Note: somebody (not naming names) may have stolen ALL the broccoli out of the leftovers when he dished himself for lunch…but no worries. I just tore up a couple of leaves of kale. It was epic.

Portion Fix Portionology:

1 yellow, 1 green, 1 orange, 2t, 1/4 blue