In a small blender or food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside in a small covered jar.

Clean, trim, and roughly chop broccoli. (I used a mandolin slicer to get the stem pieces nice and thin.) Place into a large serving bowl.

Core and dice apple. It’s up to you whether you keep the skin or not. Add apple to the broccoli.

Using a mandolin, thinly slice the red onion and add to the broccoli and apple.

Clean, dice, and add pineapple to the salad.

Toss without vinaigrette. Serve the vinaigrette on the side and store separately in the fridge to help preserve the salad.

Enjoy!