Broccoli and Cranberry Salad - Vegetarian

The Broccoli and Cranberry Salad is the perfect blend of crunchy, sweet, and tangy flavors, making it an ideal choice for a refreshing poolside snack. Featuring fresh broccoli florets mingled with chewy dried cranberries and crunchy sunflower seeds, this salad is tossed in a creamy Greek yogurt dressing that adds a delightful tang to every bite.

Imprimer la recette Pin Recipe

Temps de préparation 10

Temps total 40

Type de plat Salad

Cuisine International

Portions servings

Calories 180 kcal

Ingrédients

4 cups broccoli florets

1/2 cup dried cranberries

1/4 cup red onion, finely chopped

1/4 cup sunflower seeds

1/2 cup Greek yogurt

1/4 cup mayonnaise

1 tablespoon apple cider vinegar

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions

In a large bowl, combine the broccoli florets, dried cranberries, red onion, and sunflower seeds.
In a small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
Pour the dressing over the broccoli mixture and toss to coat evenly.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Serve cold and enjoy your vibrant, refreshing broccoli and cranberry salad by the pool!

Nutrition (per 100g)

Keyword broccoli salad, chilled salad, cranberry salad, easy recipe, gluten-free, Greek yogurt dressing, healthy eating, healthy lunch, high fiber, low calorie, nutrient-rich, poolside snack, quick salad, refreshing dish, salad recipe, summer salad, sunflower seeds, vegetarian, vibrant salad

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Broccoli and Cranberry Salad – Vegetarian