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Broccoli Salad with Sunflower Seeds Cranberries and Honey Dressing Recipe

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4.3 from 14 reviews

This vibrant Broccoli Salad combines crisp-tender broccoli florets with a creamy Greek yogurt and mayonnaise dressing, enhanced by the sweetness of honey and dried cranberries, a hint of tang from apple cider vinegar, and a smoky crunch from toasted sunflower seeds with smoked paprika. Perfectly chilled and bursting with fresh flavors, this salad is an ideal make-ahead side dish for gatherings or a refreshing, healthy addition to any meal.

Ingredients

Dressing

  • ¾ cup Greek yogurt (full-fat)
  • ¼ cup mayonnaise
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon pepper

Main Salad

  • 2 pounds broccoli (cut into florets, about 8 to 9 cups)
  • ½ tablespoon olive oil
  • ½ cup raw sunflower seeds
  • ½ teaspoon smoked paprika
  • 1 cup dried cranberries
  • ¼ cup red onion (diced)

Instructions

  1. Prepare the dressing: In a large bowl, whisk together the Greek yogurt, mayonnaise, honey, apple cider vinegar, salt, and pepper until smooth and well combined. Cover and set aside in the refrigerator to chill and allow the flavors to meld.
  2. Blanch the broccoli: Bring a large pot of water to a rolling boil. While the water heats, prepare an ice bath by filling a large bowl with ice and water. Line a rimmed sheet pan with a clean tea towel or paper towels. Add the broccoli florets to the boiling water and cook for 3 to 5 minutes, until the broccoli turns bright green and is crisp-tender. Immediately transfer the broccoli to the ice bath using a slotted spoon to stop the cooking process and retain vibrant color and texture.
  3. Drain and dry broccoli: Once the broccoli is fully cooled in the ice bath, drain thoroughly and spread the florets on the prepared sheet pan. Pat dry with towels to remove as much excess moisture as possible. If available, use a salad spinner to ensure the broccoli is completely dry, which is key to preventing a soggy salad.
  4. Toast sunflower seeds: Heat a small skillet over medium heat and add the olive oil. Once shimmering, add the raw sunflower seeds and smoked paprika. Toast, stirring frequently, for 2 to 3 minutes until fragrant and lightly browned. Remove the skillet from heat and allow the seeds to cool.
  5. Combine salad ingredients: Add the toasted sunflower seeds into the chilled dressing bowl. Then incorporate the dried cranberries, diced red onion, and thoroughly dried broccoli florets. Toss everything gently but thoroughly to ensure the dressing coats all ingredients evenly.
  6. Chill and serve: Cover the salad and refrigerate for about 1 hour to allow flavors to meld and the salad to chill before serving. This resting time enhances the texture and flavor blend, making it a refreshing, flavorful dish perfect for any occasion.

Notes

  • Drying the broccoli thoroughly after blanching is essential to prevent the salad from becoming watery.
  • For a nuttier flavor, sunflower seeds can be replaced or combined with toasted slivered almonds or chopped walnuts.
  • Adjust the amount of honey according to your preferred sweetness level.
  • This salad can be made a day ahead and kept refrigerated; just toss gently before serving.
  • If you prefer a tangier dressing, increase the apple cider vinegar slightly.

Find it online: https://recipefeastful.com/broccoli-salad-with-sunflower-seeds-cranberries-and-honey-dressing-recipe/