Broccoli Cranberry Salad
Broccoli cranberry salad blanches broccoli for just thirty seconds to lock in its bright green color and crisp bite, then combines it with dried cranberries that bring a tart sweetness and sunflower seeds that add a toasted crunch. A Greek yogurt dressing delivers creaminess without the heaviness of mayonnaise, and apple cider vinegar sharpens the finish with a clean acidity. A small amount of diced red onion introduces a mild pungency that gives the otherwise mild salad some direction. This salad actually improves after sitting - the dressing soaks into the florets over time, deepening the flavor and making it a practical choice for packed lunches or party spreads.
Adjust Servings
Instructions
- 1
Cut broccoli into bite-size florets, blanch for 2 minutes, and cool.
- 2
Thinly slice red onion, soak in cold water for 5 minutes, then drain.
- 3
Mix yogurt, lemon juice, and olive oil for the dressing.
- 4
Place broccoli, cranberries, sunflower seeds, and onion in a large bowl.
- 5
Add dressing, toss gently, and serve.
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