Broccoli Salad
User Reviews
5
Broccoli Salad
Description
Starting by quickly blanching broccoli florets until bright green and crisp-tender, the salad ensures a fresh crunch balanced with tenderness. After cooling the broccoli in an ice bath and thoroughly drying it, the florets are combined with a creamy dressing made from full-fat Greek yogurt, mayonnaise, honey, apple cider vinegar, salt, and pepper chilled in the refrigerator.
Sunflower seeds are toasted with smoked paprika to add a smoky crunch, then mixed into the salad along with dried cranberries and diced red onion, providing bursts of sweetness and sharpness. The salad is tossed gently to coat all ingredients evenly and chilled for about an hour to allow flavors to meld.
Proper drainage and drying of the broccoli are important for dressing adherence and to prevent sogginess. This salad stores well in an airtight container in the refrigerator for up to five days, making it a convenient make-ahead option for meals or gatherings.
Ingredients
- ¾ cup Greek yogurt full-fat
- ¼ cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 pounds broccoli cut into florets (about 8 to 9 cups florets)
- ½ tablespoon olive oil
- ½ cup sunflower seeds raw
- ½ teaspoon smoked paprika
- 1 cup dried cranberries
- ¼ cup red onion diced
Instructions
- In a large bowl, whisk together yogurt, mayonnaise, honey, apple cider vinegar, salt and pepper. Set aside in the fridge.
- Bring a large pot of water to a boil. Set up an ice bath and line a rimmed sheet pan with a clean tea towel or paper towels. Add the broccoli to the boiling water and cook for 3 to 5 minutes, or until bright green and crisp tender. Transfer the broccoli to an ice bath with a slotted spoon. Once cool, drain thoroughly and transfer to the prepared sheet pan. Pat the broccoli to remove as much excess moisture as possible and use a salad spinner if possible to ensure it’s dry.
- In a small skillet over medium heat, heat olive oil. Add sunflower seeds and smoked paprika and toast for 2 to 3 minutes. Remove from heat and let cool, then add to the bowl with the chilled dressing along with the broccoli, cranberries and red onion. Toss to combine, then chill for about 1 hour before serving.
Notes
- Blanch broccoli for 3 to 5 minutes to retain crispness and bright color; avoid overcooking.
- Dry broccoli thoroughly using a salad spinner and patting with towels to help the dressing stick.
- Chill the salad at least one hour before serving to let flavors develop.
- Store leftover broccoli salad in an airtight container refrigerated for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 5mg | 2% |
| Sodium | 310mg | 13% |
| Potassium | 573mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 24g | 48% |
| Vitamin A | 946IU | 19% |
| Vitamin C | 122mg | 136% |
| Calcium | 107mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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