Broccoli Salad Recipe
Indulge in a refreshing Broccoli Salad that brings together the vibrant crunch of fresh broccoli florets, the sweetness of dried cranberries, and the nutty goodness of almonds and sunflower seeds. Tossed in a creamy citrus poppyseed dressing, this salad is not just visually appealing but also a delightful blend of flavors that will elevate any gathering. Perfect as a side dish for BBQs or potlucks, it’s a nutritious option that’s both easy to make and enjoyable to eat. Get ready to impress your guests or simply treat yourself with this wholesome dish!
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 4 1/2 cups fresh broccoli florets
- 1/4 cup red onion, finely chopped
- 2/3 cup dried cranberries
- 1/2 cup sliced almonds
- 1/3 cup roasted sunflower seeds
- 1 cup sharp cheddar cheese, diced
- 2/3 cup mayonnaise (or Greek yogurt)
- 1 Tbsp apple cider vinegar
- Zest from 1 small lemon & zest from 1/2 orange
- 1–2 Tbsp freshly squeezed lemon juice
- Pinch of black pepper
Instructions
- Blanch broccoli in boiling salted water for about 20 seconds. Transfer to an ice bath immediately to cool. Drain well.
- Soak red onion in cold water for five minutes to mellow flavor; drain.
- In a bowl, whisk together mayonnaise (or Greek yogurt), apple cider vinegar, zests, lemon juice, and pepper until smooth.
- In a large bowl, combine cooled broccoli, drained onions, cranberries, almonds, sunflower seeds, and cheese cubes.
- Drizzle half the dressing over the salad and gently toss to combine. Cover and refrigerate for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 260
- Sugar: 10g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://kitchenmealplan.com/broccoli-salad-recipe/