Description

A refreshing Broccoli Crunch Salad with a delightful mix of textures and flavors. This salad features fresh broccoli, crunchy nuts and seeds, dried cranberries, and a creamy, tangy dressing.

Ingredients

Scale

5 cups fresh broccoli florets
1/2 cup red onion, finely diced
1/2 cup dried cranberries
1/2 cup sunflower seeds
1/2 cup toasted almonds
1 cup shredded cheddar cheese
3/4 cup mayonnaise
1/4 cup Greek yogurt
3 tablespoons honey
2 tablespoons apple cider vinegar
Salt and black pepper to taste

Instructions

Wash broccoli florets thoroughly and chop into bite-sized pieces. Pat dry.
Peel and finely dice the red onion. For a milder flavor, soak in cold water for a few minutes, then drain.
In a large bowl, combine broccoli, red onion, dried cranberries, sunflower seeds, toasted almonds, and cheddar cheese. Toss gently.
In a separate small bowl, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, salt, and pepper until smooth.
Pour the dressing over the broccoli mixture. Stir to coat all ingredients evenly.
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Before serving, toss the salad lightly. Adjust seasoning if needed.
Sprinkle with additional sunflower seeds or almonds for extra crunch.
Transfer to a serving bowl and serve chilled.

Notes

For a sweeter salad, add diced apples or grapes.
Add cooked chicken or turkey for a protein boost.
Substitute blue cheese for cheddar for a stronger flavor.
Use mashed avocado instead of mayonnaise for a lighter dressing.
For a nut-free version, use pumpkin seeds instead of almonds.
A pinch of cayenne pepper or paprika can add a gentle warmth.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 330
Sugar: 14 g
Sodium: 200 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 6 g
Protein: 10 g
Cholesterol: 15 mg

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