Broccoli Crunch Salad
A vibrant, crisp salad with raw broccoli, sunflower seeds, apple slices, dried cranberries, and red onion, tossed in a tangy creamy yogurt-mayo dressing. This adaptable side dish balances sweet, tangy, and crunchy textures for a refreshing, nutrient-packed bite.
- Prep Time: 15
- Total Time: 15
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
4 cups raw broccoli florets
1 red apple, thinly sliced
1/2 cup dried cranberries
1/3 cup sunflower seeds
1/4 cup red onion, finely chopped
1/2 cup plain Greek yogurt
1/2 cup mayonnaise (non-dairy optional)
2 tbsp apple cider vinegar
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1/2 tsp salt
Black pepper to taste
Instructions
1. Cut broccoli into small florets and rinse under cold water
2. In a large bowl, combine broccoli, apple slices, cranberries, sunflower seeds, and red onion
3. In a separate small bowl, whisk together yogurt, mayonnaise, apple cider vinegar, honey/maple syrup, mustard, salt, and pepper
4. Pour dressing over salad mixture and toss until evenly coated
5. Chill for at least 30 minutes before serving to let flavors meld
Notes
For extra crunch, toast sunflower seeds before adding
Store refrigerated in an airtight container for up to 3 days
Serve with grilled halal chicken or turkey for a complete meal
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
Find it online: https://paulakitchen.com/broccoli-crunch-salad/