1. In a skillet over medium heat, crisp up the pecans or walnuts until fragrant (3-4 minutes). Chop them, then put them away. Cut the broccoli head into tiny, bite-sized pieces after washing it. Over medium-high heat, bring a medium-sized saucepan of water to a boil. Broccoli stems and 1 teaspoon of salt should be added to the boiling water. Use a spatula to carefully press the florets down. For two to three minutes, cook. Avoid overcooking cauliflower because it will mush up.
2. Give the broccoli two minutes to sit in ice-cold water (optional). Drain after that, and set aside. Use a little extra virgin olive oil, salt, and ground black pepper. I have marinated the broccoli with little extra virgin olive oil, salt to taste, and a little black pepper powder.
3. Now place them in an air fry tray or basket and air fry them for 5 minutes at 180 degrees F. Take out after 5 minutes.
4. For the salad dressing: Now mix apple cider vinegar, maple syrup(use honey if not vegan), Salt to taste, Vegan Mayonnaise, Vegan Greek Yogurt, and freshly cracked black pepper in a mixing bowl. Mix it nicely.
5. Now add air fryer broccoli, salt to taste, black pepper powder, diced apples, dried cranberries, chopped onions, diced carrots, Extra virgin olive oil(optional).and roasted pecans or walnut.
6. Now add the salad dressing and mix it well.
7. Now toss the salad well and mix properly.
8. Chill for 1 hour and serve it as a delicious side dish. I have decorated with air fryer croutons on top its optional but gives a nice crunch to this delicious salad.

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