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Broccoli Salad with Creamy Dressing

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Broccoli Salad with Creamy Dressing is a crunchy, sweet-and-savory side dish made with fresh broccoli, red onion, cranberries, and sunflower seeds, all tossed in a tangy, creamy dressing.

Ingredients

5 cups fresh broccoli florets
1/2 cup red onion, finely diced
1/3 cup dried cranberries
1/4 cup sunflower seeds or chopped almonds
1/2 cup shredded cheddar cheese (optional)
For the dressing:
1/2 cup mayonnaise
1/4 cup Greek yogurt or sour cream
1 tbsp apple cider vinegar
1 tbsp honey or sugar
Salt, to taste
Black pepper, to taste

Instructions

  1. Wash and chop the broccoli into small florets. Optional: blanch in boiling water for 1 minute, then transfer to ice water to cool and drain well.
  2. In a large bowl, combine the broccoli, red onion,  dried cranberries, sunflower seeds, and cheddar cheese if using.
  3. In a separate bowl, whisk together the mayonnaise, Greek yogurt or sour cream, apple cider vinegar, honey or sugar, salt, and black pepper.
  4. Pour the dressing over the broccoli mixture and toss until evenly coated.
  5. Cover and refrigerate the salad for at least 30 minutes before serving to let the flavors meld.
  6. Stir gently before serving chilled or at room temperature.

Notes

  • Blanching the broccoli helps retain its bright green color and reduces its raw edge.
  • For a lighter salad, use low-fat or nonfat Greek yogurt in place of mayo.
  • The salad can be made ahead and stored in the fridge for up to 3 days.

Nutrition