Ingredients

• Poppy Seed Dressing:
• 1/2 cup grapeseed oil
• 1/3 cup granulated sugar
• 3 tablespoons cider vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon grated lime zest
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon poppy seeds
• 1/2 teaspoon paprika
• 1/2 teaspoon dry mustard
• Salad:
• 1/2 cup pecans
• 2 oranges, peeled and sectioned
• 2 1/2 cups bite-size broccoli florets
• 1 red apple, chopped
• 1 cup grapes, halved

Instructions

1. Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
2. Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
3. Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
4. Sprinkle chopped pecans over salad.