Description
A refreshing and vibrant salad with crisp broccoli, sweet dried cranberries, crunchy sunflower seeds, and a tangy creamy dressing. Packed with fiber and flavor, this wholesome dish is perfect for any meal.
Ingredients
5 heaping cups broccoli florets, chopped (about 340g)
1 cup carrots, shredded (about 80g)
1/2 cup dried cranberries (about 60g)
1/4 cup sunflower seeds (about 35g)
1 cup mayonnaise or Greek yogurt
2 tablespoons honey or sugar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Chop broccoli florets into small bite-sized pieces.
Shred the carrots using a box grater.
In a large bowl, combine broccoli, shredded carrots, dried cranberries, and sunflower seeds.
In a separate bowl, whisk together mayonnaise/Greek yogurt, honey/sugar, apple cider vinegar, Dijon mustard, salt, and pepper.
Pour dressing over salad and toss to coat evenly.
Chill for 30 minutes before serving to allow flavors to meld.
Notes
For a lighter version, replace mayonnaise with Greek yogurt.
Adjust sweetness by adding more/less honey/sugar.
Add chopped apples or raisins instead of cranberries if preferred.
Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving (about 2 cups)
- Calories: 220
- Sugar: 12g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg