Description
A vibrant and nutritious salad featuring broccoli, cauliflower, and a tangy Greek yogurt dressing, perfect for any meal.
Ingredients
- 1 small broccoli (about ¾ pound / 340 grams)
- 1 small cauliflower (about ¾ pound / 340 grams)
- 1 small red onion (finely chopped)
- ¾ cup sun-dried tomatoes (drained from oil and chopped)
- ½ cup dried cranberries
- ¼ cup almonds (toasted and chopped)
- 2 tablespoons sunflower seeds (or other seeds)
- 1 cup Greek yogurt (or non-dairy yogurt)
- 2 tablespoons mayonnaise (or vegan mayo – optional)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1 tablespoon honey (or maple syrup)
- ¾ teaspoon salt (or to taste + black pepper)
Instructions
- Make the Dressing: In a small bowl, whisk together the Greek yogurt, optional mayonnaise, apple cider vinegar, Dijon mustard, honey, ¾ teaspoon salt, and black pepper until it’s smooth and creamy. Set it aside.
- Chop the Veggies: Cut the broccoli and cauliflower into bite-sized florets and add them to a large bowl.
- Add the Toppings: Stir in the chopped red onion, sun-dried tomatoes, dried cranberries, toasted almonds, and sunflower seeds.
- Toss and Chill: Combine everything with the dressing, toss well, and let it chill in the refrigerator for 15–20 minutes before serving.
Notes
Make ahead for best flavor and serve in a colorful bowl. Keep dressing separate until ready to serve to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American