Description
A creamy, crunchy broccoli salad packed with sweet cranberries, nutty almonds, and a tangy dressing. Perfect as a refreshing side dish for gatherings or quick weekday meals.
Ingredients
2 medium heads broccoli (about 1½ pounds), cut into small florets with stems chopped
½ red onion, finely chopped
½ cup dried cranberries
¼ cup almonds, chopped
¼ cup sunflower or pumpkin seeds
½ packed cup sun-dried tomatoes in oil, chopped
½ cup vegan mayo or mayonnaise
½ cup Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon maple syrup or sugar
1 teaspoon salt
⅛ teaspoon black pepper
Instructions
- Rinse and dry the broccoli thoroughly. Cut into small bite-sized florets and finely chop the stems. Place in a large bowl.
- Chop the almonds and toast them יחד with the seeds in a skillet over medium heat for about 2 minutes, stirring often until lightly golden. Let cool.
- In a small bowl, whisk together the mayo, Greek yogurt, apple cider vinegar, maple syrup, salt, and black pepper until smooth.
- Add the red onion, dried cranberries, toasted almonds, seeds, and sun-dried tomatoes to the broccoli.
- Pour the dressing over the salad and toss well to coat evenly.
- Serve immediately or chill for 30 minutes for enhanced flavor.
Notes
Chilling the salad enhances flavor and texture.
Substitute almonds with walnuts or pecans if desired.
Add chopped apples for extra sweetness.
Use plant-based yogurt and vegan mayo for a dairy-free version.
Store in an airtight container in the refrigerator for up to 3 days.
Toss before serving leftovers to redistribute dressing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
