Broccoli Pineapple Pecan Pumpkin Seed Salad

• FOR THE SALAD:
• 3 cups Broccoli Florets
• 1 cup Pineapple Sliced Into Small Pieces
• 1 cup Pecans, Roughly Chopped
• 1 Green Apple, Sliced
• 1 cup Red Cabbage Shredded
• 1/4 cups Sunflower Seeds
• 1/4 cups Pumpkin Seeds
• FOR THE DRESSING:
• 2 Tablespoons (heaped) Greek Yoghurt
• 1 Tablespoon Olive Oil
• 1 teaspoon Lemon Juice
• 1 teaspoon Honey
• Salt And Black Pepper To Taste

1. Place broccoli florets in a bowl and pour over boiling water, covering the broccoli completely with the water. Leave for 1 minute then drain the water. This will make your broccoli bright green and it will be slightly less crunchy than when raw.
2. In a large mixing bowl, toss all the salad ingredients together.
3. Mix the dressing ingredients together in a small bowl. Pour over the salad ingredients and toss until all the ingredients are coated nicely.
4. Pour the salad onto a salad platter and serve.

salad, broccoli florets, pineapple, pecans, green apple, red cabbage, ubc, ubc, dressing, greek yoghurt, olive oil, lemon juice, honey, salt

Taken from tastykitchen.com/recipes/salads/broccoli-pineapple-pecan-pumpkin-seed-salad/ (may not work)