Description
A refreshing broccoli salad bursting with flavors from dried cranberries, toasted sunflower seeds, and a creamy Greek yogurt dressing.
Ingredients
Scale
- 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
- Rinse the broccoli florets under cold water and chop into bite-sized pieces. Dry thoroughly.
- In a medium bowl, whisk together the Greek yogurt, honey, cider vinegar, salt, and pepper until smooth.
- In a large bowl, mix the broccoli, dried cranberries, and toasted sunflower seeds.
- Drizzle the dressing over the salad and toss gently to coat.
- Fold in the finely chopped red onion.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Letting the salad sit for a few hours or overnight makes the flavors even better. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg