Fresh Crunchy Broccoli Salad (Printer-friendly)

Crisp broccoli florets with red onion, carrots, dried cranberries, and sunflower seeds in a creamy yogurt dressing. Perfect chilled side dish.

# What you'll 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 (optional)

→ 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 (optional)

→ Dressing

08 - ⅔ cup plain Greek yogurt (or mayonnaise for classic version)
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

# Method:

01 - Blanch the broccoli florets in boiling salted water for 1 minute. Immediately transfer to ice water to stop cooking. Drain thoroughly and pat dry.
02 - In a large mixing bowl, combine broccoli, red onion, shredded carrots, cherry tomatoes, dried cranberries, sunflower seeds, and cheddar cheese.
03 - Whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and black pepper in a separate small bowl until smooth and fully incorporated.
04 - Pour the 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. Serve chilled.

# Expert Tips:

01 -
  • It gets better after sitting in the fridge, making it perfect for meal prep or making ahead
  • The crunch stays for days unlike so many other salads that get soggy
  • People who swear they hate broccoli somehow always love this salad
02 -
  • The salad needs that chilling time or the flavors won't have married yet
  • Raw broccoli can be tough on some stomachs, so the quick blanch helps
  • The dressing might seem thick but thins out as it sits with the vegetables
03 -
  • Cut your broccoli uniformly so every bite has the same texture ratio
  • Toast your sunflower seeds in a dry pan for two minutes first
  • Taste the dressing before adding it so you can adjust the sweetness

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