Broccoli Salad
This Broccoli Salad combines crunchy broccoli florets with sweet cranberries and a creamy dressing, making it a delightful family favorite for any occasion.
Ingredients
Salad Base
- 6 cups Broccoli, cut into small florets Choose firm, bright-green heads.
- 1/4 cup Red onion, finely chopped Soak briefly if you want less bite.
- 1/3 cup Dried cranberries or raisins Adds sweet chew.
- 1/2 cup Toasted sunflower seeds or chopped pecans For crunch; almonds also work.
- 4 slices Cooked and crumbled bacon Optional; swap with smoked tempeh for a vegetarian twist.
Dressing
- 1/2 cup Greek yogurt Use vegan yogurt to make it dairy-free.
- 1/3 cup Mayonnaise Use olive oil mayo for a lighter touch.
- 2 tablespoons Apple cider vinegar Adds bright tang.
- 1 tablespoon Honey or maple syrup To balance the tang with gentle sweetness.
- 1 teaspoon Dijon mustard Brings depth.
- to taste Salt and black pepper
- 1 teaspoon Lemon zest Optional, for extra lift.
Instructions
Preparation
- Wash and cut the broccoli into small, bite-sized florets. Pat them dry so the dressing will adhere.
- In a dry skillet over medium heat, toast the sunflower seeds or chopped pecans for 3 to 4 minutes until fragrant and golden. Remove to cool.
Make the Dressing
- In a bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, lemon zest, salt, and pepper until smooth and glossy.
- Taste and adjust the sweetness or tang.
Combine the Salad
- In a large mixing bowl, add broccoli, red onion, dried cranberries, toasted nuts, and bacon or smoked tempeh.
- Pour the dressing over and toss gently until every piece is lightly coated.
Chill and Serve
- Cover and refrigerate for at least 30 minutes. This step softens the onion’s bite and lets the dressing mellow.
- Toss again just before serving and sprinkle a few extra toasted seeds on top.
Notes
Add personalization options such as grated cheddar for richness or quinoa for a heartier meal. Adjust flavor with lemon juice or replace cranberries for other dried fruits.