Broccoli and Kohlrabi Salad

• 1/2 cup pecans

• 1 head broccoli, florets and peeled stem cut into bite-sized pieces

• 1 kohlrabi, peeled and diced

• 1 bunch scallions, sliced using both white and green parts

• 2 garlic scapes, sliced

• 1/2 cup dried cranberries

Dressing:

• 1/2 cup buttermilk

• 1/2 cup mayonnaise or Greek yogurt

• 2 tablespoons apple cider vinegar

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

In a saute pan, toast pecans over medium heat for 5-10 minutes, stirring frequently, until browned.

In a large bowl, combine broccoli, kohlrabi, scallions, garlic scapes, and dried cranberries. In a small bowl, combine all dressing ingredients and whisk until well-combined.

Pour over the salad and toss to coat. Best prepared a few hours or a day ahead of serving.