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Healthy Broccoli Salad with Cranberries and Sunflower Seeds

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A fresh, tangy, and crunchy broccoli salad with sweet cranberries and nutty sunflower seeds, perfect for a quick and healthy lunch.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 300g / 10.5 oz)
  • 1/2 cup dried cranberries (about 70g / 2.5 oz), unsweetened or lightly sweetened
  • 1/3 cup sunflower seeds (about 50g / 1.75 oz), shelled and raw or lightly toasted
  • 1/4 cup finely diced red onion
  • 1/2 cup plain Greek yogurt (120ml / 1/2 cup), full-fat or low-fat
  • 2 tablespoons mayonnaise (light or avocado mayo optional)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste
  • Optional add-ins: chopped fresh parsley or dill, toasted almonds instead of sunflower seeds, squeeze of lemon juice

Instructions

  1. Rinse 4 cups (about 300g / 10.5 oz) of broccoli florets under cold water. Drain and pat dry thoroughly to avoid sogginess. Chop into bite-sized pieces if needed.
  2. Finely chop 1/4 cup of red onion. For milder flavor, soak diced onion in cold water for 5 minutes, then drain well.
  3. In a small bowl or jar, combine 1/2 cup (120ml) plain Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon honey, and a pinch of salt and pepper. Whisk or shake vigorously until smooth and creamy. Adjust seasoning as needed.
  4. In a large bowl, add broccoli florets, diced onion, 1/2 cup dried cranberries, and 1/3 cup sunflower seeds. Pour dressing over and toss gently but thoroughly to coat evenly.
  5. Let the salad chill in the refrigerator for 15 to 30 minutes to allow flavors to meld and broccoli to soften slightly without losing crunch.
  6. Before serving, taste and adjust salt, pepper, or vinegar if needed. Optionally toss in fresh parsley or dill for brightness.

Notes

For best texture, use fresh broccoli and pat dry thoroughly. Toast sunflower seeds lightly in a dry pan for 3-4 minutes for extra flavor. Salad tastes better after chilling but can be eaten immediately. To soften broccoli, blanch for 1 minute and shock in ice water. Adjust sweetness of dressing based on cranberries used. Salad keeps well refrigerated up to 3 days but is not suitable for freezing.

Nutrition

Keywords: broccoli salad, healthy salad, cranberry salad, sunflower seeds, easy lunch, gluten-free, vegetarian, quick salad

Find it online: https://pokirecipes.com/healthy-broccoli-salad-with-cranberries-and-sunflower-seeds-easy-recipe-for-perfect-lunch/