Description
This Broccoli Cranberry Salad is a vibrant, healthy side dish featuring fresh broccoli florets tossed with dried cranberries, red onion, sunflower seeds, and shredded carrots. The tangy dressing combines Greek yogurt, mayonnaise, apple cider vinegar, and honey for a perfect balance of creamy, sweet, and tart flavors. Easy to prepare with no cooking required, this salad is ideal for potlucks, meal prep, or a refreshing addition to any meal.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh broccoli florets (chopped small)
- 1/2 cup dried cranberries
- 1/3 cup red onion (finely diced)
- 1/2 cup sunflower seeds or chopped almonds
- 1/2 cup shredded carrots
Dressing Ingredients
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Combine Salad Ingredients. In a large bowl, mix together the chopped broccoli florets, dried cranberries, finely diced red onion, sunflower seeds (or chopped almonds), and shredded carrots until well combined.
- Prepare Dressing. In a small bowl, whisk together the plain Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and black pepper until the dressing is smooth and well emulsified.
- Toss Salad with Dressing. Pour the dressing over the salad ingredients in the large bowl and toss thoroughly so that all components are evenly coated with the dressing.
- Chill the Salad. Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Serve. Before serving, stir the salad again to redistribute any dressing that may have settled and serve cold.
Notes
- For added sweetness and texture, mix in diced apples or halved grapes.
- This salad keeps well in the fridge for up to 3 days, making it great for meal prep or potlucks.