Broccoli Salad Crunchy Fresh (Print Page)
Crisp broccoli with tangy dressing, sweet cranberries, and crunchy sunflower seeds.
# What You Need:
→ 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
# Directions:
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, combine broccoli florets, red onion, shredded carrots, cherry tomatoes, dried cranberries, sunflower seeds, and cheddar cheese.
03 - In a separate small bowl, whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until completely smooth and emulsified.
04 - Pour the dressing over the salad mixture and toss thoroughly to ensure all ingredients are evenly coated.
05 - Refrigerate for at least 30 minutes before serving to allow flavors to meld together. Serve chilled.
# Expert Tips:
01 -
- The dressing clings to every single floret so no bite is ever plain or boring
- It actually tastes better after sitting in the fridge for a day making it perfect meal prep magic
02 -
- I learned the hard way that cutting broccoli too big means the dressing slides right off those huge florets
- Letting it sit for a few hours in the fridge completely transforms the texture in the best way possible
03 -
- Toasting the sunflower seeds in a dry pan for 2 minutes until fragrant takes this salad from good to cant stop eating it
- Double the dressing recipe and keep extra in a jar for quick weekday lunches