Fresh Crunchy Broccoli Salad (Printable)
Crisp broccoli with tangy yogurt dressing, dried cranberries, and sunflower seeds. Perfect chilled side dish.
# 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
# How To Make:
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 bowl, combine blanched broccoli, 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 black pepper until completely smooth and emulsified.
04 - Pour the dressing over the salad 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 Hints:
01 -
- The broccoli stays crisp even after sitting in the fridge for days, making it perfect for meal prep or make-ahead gatherings
- That sweet-tangy dressing hits every flavor note and somehow makes even broccoli skeptics reach for seconds
02 -
- The longer it sits in the fridge, the better it gets, so do not be afraid to make it the night before
- Raw broccoli can feel a bit intense at first, so the blanching step is worth it if you are serving picky eaters
03 -
- Cut your broccoli into similar-sized pieces so every bite has the same satisfying crunch
- Taste and adjust the dressing before tossing it all together because some broccolis are sweeter than others