Description
A fresh, crunchy, and creamy broccoli salad packed with sweet dried cranberries, nutty seeds, cheddar cheese, and a tangy honey dressing. Perfect for potlucks, family dinners, or meal prep.
Ingredients
4 cups fresh broccoli florets (bite-sized)
1/2 cup shredded cheddar cheese
1/2 cup sunflower seeds (or chopped almonds)
1/2 cup dried cranberries or raisins
1/4 cup finely chopped red onion
1/2 cup Greek yogurt or mayonnaise (or a mix of both)
2 tbsp apple cider vinegar
2 tbsp honey or maple syrup
Salt and black pepper, to taste
1 tbsp lemon juice (optional)
Instructions
- Wash and thoroughly dry the broccoli. Chop into small, bite-sized florets. For a softer texture, blanch in boiling water for 1 minute, then transfer immediately to ice water. Drain and dry completely.
- In a small bowl, whisk together Greek yogurt (or mayonnaise), apple cider vinegar, honey (or maple syrup), and lemon juice if using. Season with salt and black pepper to taste.
- In a large bowl, combine broccoli, shredded cheddar cheese, sunflower seeds, dried cranberries, and chopped red onion.
- Pour the dressing over the salad and toss well until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving. Stir well and adjust seasoning if needed before serving.
Notes
Chilling the salad enhances the flavor and texture.
For a lighter version, use Greek yogurt instead of mayonnaise.
Add chopped apples for extra crunch and sweetness.
Mix in cooked quinoa to make it a heartier main dish.
Store in an airtight container in the refrigerator for up to 3 days.
Do not reheat; serve cold for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 16 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg
