Description
A refreshing, tangy broccoli salad with a creamy Greek yogurt dressing, toasted sunflower seeds, and dried cranberries. Crisp, healthy, and customizable to suit any taste.
Ingredients
Broccoli florets – 5 cups (about 1 large head)
Red onion – 1/2 cup, finely chopped
Dried cranberries – 1/2 cup
Sunflower seeds – 1/4 cup
Plain Greek yogurt – 1/2 cup
Apple cider vinegar – 2 tablespoons
Mayonnaise (optional) – 1 tablespoon (for additional creaminess)
Salt and black pepper – to taste
Olive oil (for optional blanching)
Instructions
Bring a pot of water to a boil. Add broccoli florets and blanch for 1-2 minutes. Drain and rinse with cold water to preserve crunch (skip for a raw version).
In a large bowl, combine broccoli, chopped red onion, dried cranberries, and sunflower seeds.
In a small bowl, whisk Greek yogurt, apple cider vinegar, olive oil (if using), salt, and pepper to make the dressing.
Pour dressing over salad and toss to coat evenly. Adjust seasoning as needed.
Chill for at least 15 minutes before serving
Notes
Blanching is optional but adds vibrant color and slightly softened texture.
Substitute Greek yogurt with sour cream or plant-based alternatives.
Swap cranberries with raisins, chopped dates, or apricots.
Replace sunflower seeds with toasted almonds, pecans, or walnuts.
Best served chilled or at room temperature
- Prep Time: 20
- Cook Time: 5
- Category: LUNCHES
- Method: Chiffoning
- Cuisine: American
Nutrition
- Serving Size: Individual portion
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg