Description
This fresh broccoli salad combines crisp veggies, almonds, and a creamy tangy dressing for the perfect make-ahead side dish year-round. It balances crunchy broccoli, sweet cranberries, and toasted almonds with a tangy yogurt-based dressing.
Ingredients
- 4 cups fresh broccoli florets, cut into small bite-size pieces
- 1/2 cup shredded carrots
- 1/3 cup red onion, finely diced
- 1/2 cup dried cranberries
- 1/3 cup sliced almonds, toasted
- 1/2 cup plain Greek yogurt
- 3 tablespoons mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Rinse broccoli florets under cold water and pat dry. Cut into small, even pieces for easy eating.
- In a small dry skillet over medium heat, toast sliced almonds for 2–3 minutes, stirring frequently until golden and fragrant. Remove from heat and cool.
- In a medium bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and creamy.
- In a large mixing bowl, add broccoli, shredded carrots, red onion, cranberries, and toasted almonds. Pour the dressing over and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld and broccoli to slightly tenderize.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again.
- Add a squeeze of lemon juice for extra brightness if serving the next day.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Side Dish
- Method: Salad preparation
- Cuisine: American