Description
A vibrant, crunchy broccoli salad tossed with dried cranberries, sunflower seeds, and a creamy Greek yogurt dressing—perfect for picnics or a refreshing side dish.
Ingredients
- 4 cups fresh broccoli florets
- 1 cup dried cranberries
- 1/2 cup sunflower seeds (toasted)
- 1/4 cup finely chopped red onion
- 1 cup Greek yogurt
- 2 tbsp honey
- 2 tbsp cider vinegar
- Salt and pepper to taste
Instructions
1. Rinse and chop the broccoli into bite-sized pieces, then dry thoroughly.
2. In a bowl, whisk together Greek yogurt, honey, cider vinegar, salt, and pepper until smooth.
3. In a large mixing bowl, combine broccoli, dried cranberries, and sunflower seeds.
4. Drizzle the dressing over the mixture and toss gently to coat.
5. Fold in the red onion carefully without bruising the broccoli.
6. Cover and refrigerate for at least 30 minutes before serving.
Notes
For added flavor, blanch the broccoli for 1–2 minutes before mixing.
You can substitute raisins for cranberries if preferred.
Add chopped nuts like walnuts or almonds for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg