Description
Fresh, crunchy, and flavor-packed, this Broccoli Salad combines crisp veggies, sweet and tangy mix-ins, and a creamy yogurt-based dressing. Perfect for potlucks, picnics, or meal prep.
Ingredients
- Broccoli Florets: 5 cups, chopped small
- Red Onion: ¼ cup, finely diced
- Apple (Honeycrisp or Fuji): 1 medium, diced
- Sunflower Seeds: ¼ cup
- Dried Cranberries or Raisins: ⅓ cup
- Carrots: ½ cup, shredded
- Greek Yogurt: ½ cup
- Mayonnaise: ¼ cup
- Apple Cider Vinegar: 2 tablespoons
- Honey: 1 tablespoon
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
Instructions
- Preheat Your Equipment: Set out your bowls and tools — no cooking needed.
- Combine Ingredients: In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper.
- Prepare Your Cooking Vessel: In a large bowl, add broccoli, red onion, carrots, apple, sunflower seeds, and cranberries.
- Assemble the Dish: Pour dressing over the veggies and toss until fully coated.
- Cook to Perfection: Chill for at least 1 hour to allow flavors to meld.
- Finishing Touches: Give it a final toss, adjust seasoning if needed, and garnish with extra toppings.
- Serve and Enjoy: Serve cold as a side or light meal.
Notes
- For extra flavor, toast your seeds or nuts before adding.
- Use firm, sweet-tart apples for the best contrast.
- Massage broccoli briefly with dressing for a softer bite if desired.