Description
A crisp and refreshing broccoli salad tossed in a creamy, tangy dressing with sweet and crunchy add-ins. Perfect for summer gatherings, picnics, and easy weeknight meals.
Ingredients
6 cups fresh broccoli florets (about 2 large heads of broccoli)
1 cup shredded carrots
1/2 cup finely diced red onion
3/4 cup dried cranberries
1/2 cup roasted sunflower seeds
1/2 cup sharp cheddar cheese, shredded
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 tablespoon honey
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
Cut broccoli into small, bite-sized florets.
In a large bowl, combine broccoli, shredded carrots, diced red onion, dried cranberries, sunflower seeds, and shredded cheddar cheese.
In a separate bowl, whisk together Greek yogurt, mayonnaise, lemon juice, apple cider vinegar, honey, garlic powder, salt, and black pepper until smooth.
Pour the dressing over the salad ingredients and toss until evenly coated.
Cover and refrigerate for at least 1 hour before serving. Stir before serving for best texture.
Notes
For best flavor, chill for at least 1 hour before serving. Add sunflower seeds just before serving if making ahead to preserve crunch. Adjust sweetness or tanginess by adding more honey or lemon juice to taste. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes