Broccoli Salad with Cranberries and Sun-Dried Tomatoes
A raw broccoli side salad with cranberries, sun-dried tomatoes, almonds, sunflower seeds, and a mayonnaise-yogurt dressing, chilled before serving.
Ingredients
Salad
- 2 medium heads broccoli About 1½ pounds before trimming; small florets and peeled diced stems
- ½ cup dried cranberries
- ½ cup oil-packed sun-dried tomatoes Drain excess oil, chop, and measure packed
- ½ cup finely chopped red onion
- ¼ cup chopped almonds Toast and cool
- ¼ cup sunflower seeds Toast and cool
Dressing
- ½ cup commercial mayonnaise
- ½ cup plain Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon salt Taste before adding more
- ⅛ teaspoon black pepper
Instructions
- Prepare small florets and finely diced peeled stems from the washed, dried broccoli. Measure chopped onion and drained, chopped sun-dried tomatoes.
- Use a dry skillet to toast the almonds together with sunflower seeds for 2–4 minutes, stirring and watching for scorching. Spread onto a plate and cool about 5 minutes.
- Blend mayonnaise, Greek yogurt, cider vinegar, maple syrup, salt, and pepper until uniform.
- Combine broccoli, onion, cranberries, tomatoes, and cooled nuts and seeds. Mix with all dressing, cover, and chill 30 minutes. Stir before serving six sides.
Notes
Raw broccoli, well dried. Onion is ½ cup measured. Drain excess tomato packing oil. Contains yogurt and almonds; vegan mayo alone does not make the recipe vegan.59-minute estimate includes nut cooling and 30-minute chilling; six sides.