Broccoli Cranberry Salad
This broccoli cranberry salad is a delightful blend of crisp broccoli, sweet cranberries, and crunchy almonds, all tossed in a creamy Greek yogurt dressing without mayo. Perfect for meal prep or as a side dish, this healthy broccoli cranberry salad is naturally sweetened, gluten-free, and packed with nutrition!
Ingredients
- 5 cups chopped broccoli florets (about 2 large heads)
- ½ cup roasted and salted almonds, chopped
- ½ cup dried cranberries
- ⅓ cup diced red onion
- ½ cup plain Greek yogurt (full-fat recommended)
- 2 tablespoons apple cider vinegar
- 2 tablespoons avocado or olive oil
- 2 tablespoons maple syrup
- 1 teaspoon sea salt
Instructions
- In a small bowl, whisk together the Greek yogurt, apple cider vinegar, oil, maple syrup, and sea salt until smooth and creamy.
- In a large mixing bowl, combine the broccoli florets, chopped almonds, dried cranberries, and diced red onion.
- Drizzle the dressing over the salad ingredients and toss well to ensure everything is evenly coated.
- Transfer the salad to an airtight container and chill in the refrigerator for at least 3 hours to allow the flavors to meld. Overnight works even better!
- Before serving, give the salad a quick toss to redistribute the dressing. Enjoy cold!