Why Make This Recipe
Broccoli Crunch Salad is a delightful mix of flavors and textures that is both healthy and tasty. This salad is packed with fresh vegetables, fruits, and nuts. It’s perfect for lunch, dinner, or as a side dish. Plus, it’s easy to prepare and can be made ahead of time.
How to Make Broccoli Crunch Salad
To make Broccoli Crunch Salad, you need to gather all the ingredients and follow these simple steps.
Ingredients:
- 5 heaping cups broccoli florets (chopped, 340g)
- 1 cup carrots (shredded, 80g)
- 1/2 cup dried cranberries (60g)
- 1/4 cup sunflower seeds (35g)
- 1/4 cup red onion (chopped, 35g)
- 1 honeycrisp apple (chopped, 200g)
- 3/4 cup non-fat plain Greek yogurt (170g)
- 2 Tbsp. apple cider vinegar
- 1.5 Tbsp. honey (31g)
- 1 Tbsp. lemon juice
- Salt and pepper (to taste)
Directions:
- In a large bowl, combine the broccoli florets, shredded carrots, dried cranberries, sunflower seeds, chopped red onion, and chopped apple.
- In another small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, and lemon juice. Add salt and pepper to taste.
- Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
- Cover the bowl and refrigerate for at least an hour before serving to let the flavors blend together.
- Toss the salad again before serving and adjust the seasoning with salt and pepper if necessary. Serve chilled.
How to Serve Broccoli Crunch Salad
You can serve Broccoli Crunch Salad as a main dish or as a tasty side. It goes well with grilled chicken, fish, or any other meat. This salad can also be served at parties or picnics, making it a versatile option for various occasions.
How to Store Broccoli Crunch Salad
To store Broccoli Crunch Salad, place it in an airtight container and keep it in the refrigerator. It can stay fresh for about 3 to 5 days. Just remember to toss it again before serving to make sure everything is mixed well.
Tips to Make Broccoli Crunch Salad
- For extra crunch, toast the sunflower seeds in a pan for a few minutes before adding them to the salad.
- You can adjust the sweetness by adding more or less honey according to your taste.
- Use different kinds of apples or nuts for a unique twist on the classic recipe.
Variation
You can add cooked quinoa for more protein or substitute the sunflower seeds with almonds or walnuts if preferred. Adding some feta cheese can also give the salad an extra flavor boost.
FAQs
1. Can I use frozen broccoli for this salad?
Yes, you can use frozen broccoli. Just make sure to thaw and drain it completely before using.
2. Is this salad vegan?
To make this salad vegan, you can substitute Greek yogurt with a plant-based yogurt and use agave syrup in place of honey.
3. Can I prepare this salad a day in advance?
Yes, you can prepare the salad a day before serving. Just keep it refrigerated, and it will taste even better as the flavors meld!
Broccoli Crunch Salad
Ingredients
Salad Ingredients
- 5 cups broccoli florets (chopped, 340g)
- 1 cup carrots (shredded, 80g)
- 1/2 cup dried cranberries (60g)
- 1/4 cup sunflower seeds (35g) Toast for extra crunch if desired.
- 1/4 cup red onion (chopped, 35g)
- 1 medium honeycrisp apple (chopped, 200g)
Dressing Ingredients
- 3/4 cup non-fat plain Greek yogurt (170g) Can substitute with plant-based yogurt for a vegan option.
- 2 Tbsp. apple cider vinegar
- 1.5 Tbsp. honey (31g) Can substitute with agave syrup for a vegan option.
- 1 Tbsp. lemon juice
- Salt and pepper To taste
Instructions
Preparation
- In a large bowl, combine the broccoli florets, shredded carrots, dried cranberries, sunflower seeds, chopped red onion, and chopped apple.
- In another small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, and lemon juice. Add salt and pepper to taste.
- Pour the dressing over the broccoli mixture and toss until everything is evenly coated.
- Cover the bowl and refrigerate for at least an hour before serving to let the flavors blend together.
- Toss the salad again before serving and adjust the seasoning with salt and pepper if necessary. Serve chilled.