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  • Prep-time: / Ready In:
  • Makes 6½ cups

If it’s tough to get your little ones to eat their veggies, this tasty chopped salad will almost certainly do the trick. Fresh broccoli florets and hearty edamame beans are mixed with chewy rice, tart dried apricots, and juicy apples. The combination of different textures keeps each bite exciting and the omission of leafy greens separates it from a traditional salad that might meet more resistance. Not to mention, the sweet and citrusy dressing features apple pie spice, which makes the veggies taste more like a treat than a chore to eat. Topped with crunchy sunflower seeds, everyone in your family will fall in love with this delicious meal after the first forkful.

Tip: If your kids want to help make this meal, they can use scissors instead of a sharp knife to chop the fresh herbs and dried fruit. Pull parsley leaves off stems and place them in a small bowl, then use kitchen scissors to cut the leaves into small pieces. Do the same with the dried apricots!

For more easy salad recipes, check out these tasty ideas:


  • 2 cups small fresh broccoli florets
  • 1 cup frozen shelled edamame
  • ⅓ cup orange juice
  • ¼ cup chopped fresh parsley
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon apple pie spice
  • ¼ teaspoon sea salt
  • ⅛ teaspoon freshly ground black pepper
  • 2 apples, cored and cut into bite-size pieces (2 cups)
  • 2 cups cooked brown rice
  • ½ cup chopped dried apricots
  • ½ cup sliced scallions
  • 2 tablespoons roasted sunflower kernels


  1. Fill a medium pot three-fourths full with cool water. Put the pot on a burner and turn the burner to medium-high. When water starts to boil, add broccoli and edamame. Boil 1 minute. Put a colander in the sink. Using hot pads, carefully pour vegetables into colander to drain. Rinse vegetables with cold running water to cool them. Drain well.
  2. For dressing, put the next seven ingredients (through pepper) in a large bowl. Use a whisk to mix it together well.
  3. Add broccoli and edamame to bowl with dressing. Add the remaining ingredients to bowl. Stir to combine and coat with dressing.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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