Description
This vibrant broccoli salad combines crunchy florets, sweet cranberries, and nutty sunflower seeds in a creamy dressing—perfect for any occasion.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 cup dried cranberries (unsweetened)
- 1 cup sunflower seeds (unsalted)
- 1/2 red onion, finely chopped
- 1 cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or maple syrup (to taste)
- Salt and pepper to taste
Instructions
- Rinse broccoli under cold water, trim thick stalks, and cut florets into bite-sized pieces.
- Finely chop the red onion and measure out cranberries and sunflower seeds.
- In a bowl, mix Greek yogurt with apple cider vinegar and sweetener until smooth.
- Combine broccoli, cranberries, sunflower seeds, onion, and dressing in a large bowl; toss gently to coat all ingredients evenly.
- Cover and refrigerate for at least 30 minutes to enhance flavors before serving.
Notes
- For added flavor, let the salad marinate overnight in the fridge.
- Substitute sunflower seeds with sliced almonds or walnuts for variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 10g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg