Fresh Crunchy Broccoli Salad (Printable View)
Crisp broccoli florets with red onion, carrots, cranberries, and sunflower seeds in a creamy tangy dressing.
# Ingredient List:
→ Vegetables
01 - 4 cups fresh broccoli florets (about 2 small heads)
02 - ½ small red onion, finely diced
03 - ½ cup shredded carrots
04 - ½ cup cherry tomatoes, halved
→ Add-Ins
05 - ½ cup dried cranberries or raisins
06 - ½ cup roasted sunflower seeds or sliced almonds
07 - ½ cup sharp cheddar cheese, cubed or shredded
→ Dressing
08 - ⅔ cup plain Greek yogurt
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon honey or maple syrup
11 - ½ teaspoon Dijon mustard
12 - Salt and black pepper, to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add broccoli florets and cook for 1 minute, then immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry thoroughly.
02 - In a large mixing bowl, add blanched broccoli, red onion, shredded carrots, cherry tomatoes, dried cranberries, sunflower seeds, and cheddar cheese. Toss gently to distribute evenly.
03 - In a separate small bowl, whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until completely smooth and well combined.
04 - Pour the prepared dressing over the salad mixture. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
05 - Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld together. Serve chilled and enjoy.
# Expert Suggestions:
01 -
- The crunch of fresh broccoli against the tangy sweet dressing is honestly addictive
- It keeps beautifully for days, making it perfect for meal prep or make ahead gatherings
02 -
- The salad actually tastes better after sitting for a few hours or even overnight
- Raw broccoli might seem too crunchy at first, but the dressing softens it perfectly over time
03 -
- Cut your broccoli into bite sized pieces rather than leaving huge florets for easier eating
- Taste and adjust the seasoning after refrigerating, as cold food needs more salt than you think