Description
A delicious and healthy broccoli salad featuring nuts, seeds, and a creamy dressing.
Ingredients
Scale
- 1½ pounds broccoli (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 cup sun-dried tomatoes in oil (cut into strips or chopped)
- ½ cup vegan mayo (or regular mayonnaise)
- ½ cup Greek yogurt (fat-free or non-dairy substitute)
- 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 the broccoli into small, bite-sized florets. Peel and chop the stem if needed. Add to a large bowl.
- Toast the nuts & seeds – Chop almonds. Toast the almonds and 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 together the vegan mayo, Greek yogurt, apple cider vinegar, maple syrup, salt, and black pepper.
- Assemble the salad – Add the red onion, 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 vegan option, ensure all ingredients are plant-based.
- Chilling the salad enhances the flavors.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 7g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg