Description
A refreshing and healthy broccoli salad with creamy dressing and a mix of flavors and textures.
Ingredients
Scale
- 2 medium heads broccoli (about 1½ pounds; cut into small florets and stems chopped into small pieces)
- ½ red onion (finely chopped)
- ½ cup dried cranberries
- ¼ cup almonds (chopped)
- ¼ cup seeds (sunflower or pumpkin)
- ½ packed cup sun-dried tomatoes in oil (cut into strips with scissors or chopped)
- ½ cup vegan mayo (or regular mayonnaise)
- ½ cup Greek yogurt (we use fat-free Greek yogurt. Substitute non-dairy yogurt.)
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup (or sugar)
- 1 teaspoon salt (or more to taste)
- ⅛ teaspoon black pepper
Instructions
- Chop the broccoli – Rinse, dry, and cut 2 medium heads broccoli into small, bite-sized florets. Peel and chop the stem if needed. Add to a large bowl.
- Toast the nuts & seeds – Chop ¼ cup almonds. Toast almonds and ¼ cup seeds in a skillet over medium heat for about 2 minutes, stirring often, until golden. Let cool.
- Make the dressing – In a small bowl, whisk ½ cup vegan mayo, ½ cup Greek yogurt, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon salt, and ⅛ teaspoon black pepper.
- Assemble the salad – Add ½ red onion, ½ cup dried cranberries, toasted nuts and seeds, and sun-dried tomatoes to the broccoli. Pour the dressing on top and toss to coat. Serve immediately or chill for 30 minutes for extra flavor.
Notes
- For a non-vegan option, regular mayonnaise can be used.
- Letting the salad chill allows the flavors to meld together.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg