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This cold broccoli salad recipe is the perfect balance between nutritious and delicious! Crisp broccoli paired with chewy dried cranberries and earthy toasted sunflower seeds tossed in a creamy Greek yogurt dressing makes for the perfect side to go with your favorite protein like salmon, chicken, or steak. Plus, the salad gets even better after chilling for an hour or so, as it lets the flavors meld together. So, next time you’re wondering what side to serve up at dinner or if you just want a hearty, healthy lunch, this Broccoli Salad has got your back!
Table of Contents
- Why you’ll love this easy, Cold broccoli salad
- Ingredients to make a broccoli salad
- How to make broccoli salad with Cranberries
- Tips for making the best broccoli salad recipe
- Popular substitutions & additions
- What to serve with your cold broccoli salad
- How to store broccoli salad
- Frequently asked questions
- More cold salad recipes:
- Broccoli Salad Recipe
If you’ve been looking for that perfect broccoli salad recipe, look no further. This recipe has it all! The texture and sweet, salty, tangy, earthy flavor combination is everything you could hope for in a cold broccoli cranberry salad. It’s extremely easy to make and is the perfect side if you’re tasked with bringing a salad to the potluck or barbeque.
Why you’ll love this easy, Cold broccoli salad
- Creamy with ¾ less mayonnaise: With the dressing primarily based on Greek yogurt, this salad delivers a creamy, indulgent feel without the heaviness of a typical mayonnaise-based broccoli salad.
- Not Just Another Leafy Salad: This recipe breaks away from the traditional concept of salads being predominantly leafy greens, bringing a nice change to your meal routine.
- Smoky Touch: The addition of smoked paprika with the sunflower seeds adds a hint of smokiness that lifts the overall taste of the salad.
- Vibrant Visual Appeal: With the rich green of the broccoli, the deep red of the cranberries, and the specks of toasted sunflower seeds, this salad is as pleasing to the eye as it is to the palate. It’s sure to stand out on any dining table or buffet spread.
Ingredients to make a broccoli salad
- Dressing: A tangy blend of full-fat Greek yogurt, mayonnaise, honey, apple cider vinegar, and salt and pepper ties the salad together.
- Broccoli: Provides a crisp and refreshing base for the salad. In this salad, we’re lightly blanching it so it still has a bite but is not overly hard to chew. Check out this post on how to cut broccoli if you need any help.
- Dried cranberries: Brings a touch of natural sweetness and a burst of tartness to the salad, that contrasts with the earthy broccoli flavor. If you use unsweetened dried cranberries you may want to adjust the amount you add in.
- Red onion: Adds a hint of flavor to the salad and gives a satisfying crunch.
- Sunflower seeds: Toasted in olive oil along with the smoked paprika, adds sweet, smoky notes and a delightful crunch.
How to make broccoli salad with Cranberries
This broccoli cranberry salad is as easy as tossing the broccoli with the creamy salad dressing. The hardest part is waiting for it to chill in the fridge as the flavors develop.
Blanch broccoli florets
- Bring a large pot of water to a boil. Add the broccoli to the boiling water and cook until bright green.
- Transfer the broccoli to an ice bath with a slotted spoon.
- Once cooled, drain the broccoli thoroughly and transfer it to the prepared sheet pan.
- Pat the broccoli with paper towels to remove as much excess moisture as possible, and use a salad spinner to ensure it’s dry.
Make the broccoli salad
- To a large bowl, add yogurt, mayonnaise, honey, apple cider vinegar, and salt and pepper.
- Whisk until smooth and well combined.
- Toast sunflower seeds coated with the smoked paprika in a small skillet over medium heat in olive oil. Add to dressing. Add broccoli, cranberries, and diced red onion.
- Toss to combine. Chill to allow all the flavors to meld.
Tips for making the best broccoli salad recipe
- Don’t overcook broccoli. To achieve the perfect balance of crispness and tenderness, blanch the broccoli for just a few minutes, being careful not to overcook it. You still want it to retain the vibrant green color and crisp texture, so keep your eye on it.
- Dry broccoli well. The dressing will not adhere to the broccoli if there is any moisture left, so make sure it is dried well before tossing. Use a salad spinner to get the broccoli fully dry, and let it air dry for a few minutes.
- Don’t skip toasting the sunflower seeds. Toasting the sunflower seeds with smoked paprika really enhances the overall flavor.
- Chill the salad. Allow the salad to chill in the refrigerator for at least an hour before serving for the best flavor and texture.
Popular substitutions & additions
- Substitutions: Swap plain yogurt or sour cream for Greek yogurt. Use another sweetener instead of honey such as agave nectar or maple syrup or leave it out completely. If you don’t have apple cider vinegar, use white wine vinegar or lemon juice for a tangy kick. Sub cranberries with other dried fruits like raisins, chopped dried apricots, or dried cherries.
- Add cheese. Just a sprinkle of goat cheese, feta cheese, or a good old fashioned grated cheddar cheese will add amazing creamy texture and savory flavor.
- Try other nuts and seeds. Sunflower seeds are the classic choice for broccoli salad but explore others like roasted pumpkin seeds, chopped almonds, walnuts, or pecans.
- Additional veggies. Mix in other vegetables like cherry tomatoes, diced bell peppers, or grated carrots for extra color, crunch, and nutrients.
What to serve with your cold broccoli salad
How to store broccoli salad
Store this broccoli salad in an airtight container in the refrigerator.
How long will broccoli salad last in the fridge?
Broccoli salad will last in the fridge for up to 5 days.
Frequently asked questions
I recommend blanching the broccoli because it helps to soften the texture and makes the salad more enjoyable. You can adjust the blanching time based on how you prefer the texture of the broccoli in your salad. You can skip the blanching step completely and use raw broccoli, if you prefer.
I prefer fresh broccoli for this salad, but you can use frozen broccoli in a pinch. If using frozen broccoli, don’t skip the blanching! You may need to add an extra minute or two of parboiling to bring the broccoli to a crisp, tender texture. Then drain and pat dry as the recipe instructs.
Instead of mayonnaise, use vegan mayo and choose a plant-based yogurt like coconut yogurt instead of Greek yogurt. Use your favorite vegan sweetener to replace honey. You may need to adjust the amount of vinegar and seasonings to ensure the desired flavor. Feel free to taste and add more as needed.
This broccoli cranberry salad recipe is both simple and delicious and perfect for any day of the week. No need to wait for that next potluck party or BBQ, make it today as a mouthwatering side dish.
More cold salad recipes:
- Nicoise Salad
- Zesty Italian Pasta Salad
- Mozzarella Pasta Salad
- Tabbouleh Salad
- Tahini Chopped Salad
- Red Cabbage Coleslaw
- Chunky Watermelon Salad
- Macaroni Salad
- Greek Orzo Salad
If you try this feel good Broccoli Salad recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Broccoli Salad
Ingredients
- ¾ cup full-fat Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 pounds broccoli cut into florets (about 8 to 9 cups florets)
- ½ tablespoon olive oil
- ½ cup raw sunflower seeds
- ½ teaspoon smoked paprika
- 1 cup dried cranberries
- ¼ cup diced red onion
Instructions
- In a large bowl, whisk together yogurt, mayonnaise, honey, apple cider vinegar, salt and pepper. Set aside in the fridge.
- Bring a large pot of water to a boil. Set up an ice bath and line a rimmed sheet pan with a clean tea towel or paper towels. Add the broccoli to the boiling water and cook for 3 to 5 minutes, or until bright green and crisp tender. Transfer the broccoli to an ice bath with a slotted spoon. Once cool, drain thoroughly and transfer to the prepared sheet pan. Pat the broccoli to remove as much excess moisture as possible and use a salad spinner if possible to ensure it’s dry.
- In a small skillet over medium heat, heat olive oil. Add sunflower seeds and smoked paprika and toast for 2 to 3 minutes. Remove from heat and let cool, then add to the bowl with the chilled dressing along with the broccoli, cranberries and red onion. Toss to combine, then chill for about 1 hour before serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
