Broccoli Cranberry Salad – Consuming Chook Meals

This broccoli cranberry salad combines contemporary broccoli with roasted almonds, dried cranberries and pink onion all tossed in a creamy, tangy Greek yogurt dressing.

For those who couldn’t inform by now, I like broccoli salad! I’ve a traditional broccoli salad and vegan broccoli salad recipe on the weblog already, however in honor of the vacation season I needed to make a model that was a bit extra festive!

For this recipe I swapped raisins for dried cranberries which add a phenomenal pop of colour to this salad and I swapped sunflower seeds for roasted almonds. The mixture of contemporary broccoli, tart cranberries, crunchy roasted almonds and a tangy Greek yogurt dressing is a profitable mixture!

This salad could be an important addition to your Thanksgiving menu, nevertheless it’s additionally a simple facet salad to pair with nearly any dinner. Nonetheless you serve it, this salad is bound to be a brand new household favourite!

Why You’ll Love This Recipe

• Tremendous straightforward to make and could be made forward of time.
• You solely want 9 easy substances!
• We’re utilizing Greek yogurt as an alternative of mayonnaise for the dressing!
• Excellent facet dish for the vacations.

Substances Wanted

• broccoli – two massive heads minimize into florets. The most effective broccoli could be discovered by in search of heads which might be darkish inexperienced in colour and agency to the contact. Keep away from broccoli that has yellowing leaves or is limp.
• almonds – I desire roasted and salted because it brings extra taste to the recipe. You may as well use dry roasted or uncooked.
• dried cranberries – the right mix of candy and tart whereas additionally including a pop of colour. I desire to make use of dried cranberries which might be fruit-sweetened as an alternative of ones which might be sweetened with cane sugar. My favourite model is the Made in Nature dried cranberries.
• pink onion – provides a pleasant crunch!
• Greek yogurt – I used full-fat Greek yogurt for the dressing as an alternative of mayo that’s historically utilized in broccoli salad for some added protein. It’s wealthy and tangy and creates the right creamy dressing that pairs so properly with this salad.
• apple cider vinegar – apple cider vinegar is my go-to vinegar for salad dressing due to its well being advantages and I like the flavour it provides right here.
• avocado oil – a light taste that may add physique to the dressing. Olive oil is a good substitute.
• maple syrup – provides a contact of sweetness to the dressing and balances out the tangy yogurt rather well. For those who don’t want this salad to be vegan, honey is an efficient substitute.
• sea salt – a necessary to deliver all of the flavors of the dressing collectively.

Tips on how to Make

Make dressing: Begin by whisking collectively the yogurt, apple cider vinegar, oil, maple syrup and salt in a small bowl.

Mix substances: Add broccoli florets, almonds, cranberries and pink onion to a big mixing bowl and stir to mix. Drizzle the dressing and toss till every thing is coated.

Chill: Cowl in a container and chill within the fridge for 3-4 hours earlier than serving. Letting the salad sit in a single day works nice too because the salad tastes higher after it has had time to sit down.

Customise Your Salad

• Add leafy greens – Add some additional nutritional vitamins and minerals to your salad with a handful of uncooked leafy greens. Some good choices embrace: kale, spinach, arugula or collard greens.
• Dairy-free model – Use a dairy-free Greek yogurt. I personally like utilizing coconut milk yogurt after I want a dairy-free choice. It’s thick like Greek yogurt and works nice. You may as well do this vegan broccoli salad as an alternative.
• Add cheese – Some variations of broccoli salad embrace cheese. I believe a extremely good choice for this recipe could be crumbled goat cheese or feta cheese.
• Swap the cranberries – For those who don’t just like the style of cranberries you possibly can all the time change it with a unique dried fruit like raisins or dates.
• Add extra veggies – Deliver some extra greens to the combo. Some good choices could be: diced cucumber, brussels sprouts, cabbage and bell pepper.
• Swap the almonds – You could possibly substitute the almonds with one other nut like walnuts, pecans or cashews. For those who want this recipe to be nut-free sunflower seeds or pepitas could be good choices!
• Add protein – I like the addition of bacon in my traditional broccoli salad and I wager it’d even be scrumptious on this recipe. You should utilize pork or turkey bacon or to maintain this salad vegetarian add tempeh bacon.

What to Serve With Broccoli Cranberry Salad

This broccoli cranberry salad recipe is a good facet for potlucks and holidays, nevertheless it additionally makes for an exquisite facet salad with dinner or a light-weight lunch choice. Listed here are some concepts on what to serve with this salad:

Tips on how to Retailer Leftovers

This broccoli salad will last as long as 5 days in an hermetic container within the fridge. It’s possible you’ll discover that the dried cranberries soak up among the liquid or the almonds soften however that’s okay! It’s going to nonetheless be scrumptious.

Extra Broccoli Recipes to Strive

Extra Salad Recipes to Strive

Remember to take a look at all my broccoli recipes in addition to my full assortment of salad recipes.

Broccoli Cranberry Salad

This broccoli cranberry salad combines contemporary broccoli with roasted almonds, dried cranberries and pink onion all tossed in a creamy, tangy Greek yogurt dressing.

Whole Time 3 hours 15 minutes

Servings 5

Salad

• 5 cups chopped broccoli florets, about 2 massive heads
• ½ cup roasted and salted almonds, chopped
• ½ cup dried cranberries
• ⅓ cup diced pink onion

Dressing

• ½ cup plain Greek yogurt, I used full-fat
• 2 Tablespoons apple cider vinegar
• 2 Tablespoon avocado or olive oil
• 2 Tablespoons maple syrup
• 1 teaspoon sea salt

Serving: 1cup Energy: 240kcal Carbohydrates: 24g Protein: 7g Fats: 13g Saturated Fats: 2g Polyunsaturated Fats: 8g Monounsaturated Fats: 2g Ldl cholesterol: 3mg Sodium: 555mg Potassium: 424mg Fiber: 4g Sugar: 15g

DID YOU MAKE THIS RECIPE?

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