Broccoli Salad

Course: Salad

Cuisine: American

Keyword: broccoli

Prep Time: 10

Total Time: 10

Servings: cups

Calories: 104kcal

Author: Shawna Clapper

If your readers are looking for something healthy and delicious to add to their meal, bring to a potluck, or serve with Easter dinner, then this Broccoli Salad is it! It’s easy to make, doesn’t take much time, tastes amazing with the tangy, yet somewhat sweet, dressing, and is still good for you!

Print Recipe

Equipment

large bowl
spoons
Smaller bowl or jar, for dressing

Ingredients

1 pound Broccoli Florets chopped
2 Honeycrisp Apples diced
½ Red Onion finely diced
½ cup Dried Cranberries
¼ cup Sunflower Seeds
¼ cup Pepitas

Dressing

¼ cup Almond Milk Yogurt
1½ tablespoons Apple Cider Vinegar
1 tablespoon Maple Syrup
1 clove Garlic minced
Pinch of Sea Salt

Instructions

Start making this salad by making the dressing and allowing the flavors time to combine. Simply stir all dressing ingredients together and place in a small dressing bottle or jar.
Then make sure the broccoli, apples, and onion are chopped or diced into bite sized pieces.
Add all of the salad ingredients into a large bowl and stir until well combined.
Pour all of the dressing over the mixture and stir again to coat the salad.
Serve and enjoy as a side or as a main dish!

Notes

Save any leftovers in an airtight container in the fridge. If you know there will be leftovers, only add dressing to the amount you plan on eating the same day it’s made, otherwise save the salad and dressing separately.

Nutrition