Broccoli Cranberry Sunflower Seed Salad
A crunchy and flavorful salad combining fresh broccoli, sweet cranberries, and nutty sunflower seeds, dressed in a tangy yogurt dressing.
Equipment
- 1 Mixing Bowl large
- 1 Whisk
- 1 Knife
Ingredients
Salad Ingredients
- 4 cups broccoli florets
- 1 cup dried cranberries
- 1/2 cup sunflower seeds
Dressing Ingredients
- 1/2 cup Greek yogurt
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
Preparation
- Wash and cut the broccoli into small florets. Blanch in boiling water for 1-2 minutes, then transfer to an ice bath.
- In a large mixing bowl, combine the broccoli florets, dried cranberries, and sunflower seeds. Toss gently.
- In a separate bowl, whisk together Greek yogurt, honey, and apple cider vinegar. Season with salt and pepper to taste.
- Pour the dressing over the salad ingredients. Toss until everything is evenly coated.
Serving
- Transfer the salad to a serving dish and garnish with additional sunflower seeds if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: For extra flavor, toast the sunflower seeds before adding them to the salad.
Ingredient Substitutions: Use maple syrup instead of honey for a vegan option.
How to Serve: Serve chilled or at room temperature.
Storage & Freshness: Best enjoyed fresh but can be stored for up to 3 days.
Make-Ahead Tips: Prepare the dressing in advance and store separately until ready to serve.
Ingredient Substitutions: Use maple syrup instead of honey for a vegan option.
How to Serve: Serve chilled or at room temperature.
Storage & Freshness: Best enjoyed fresh but can be stored for up to 3 days.
Make-Ahead Tips: Prepare the dressing in advance and store separately until ready to serve.