Broccoli Salad Recipe
A vibrant and nutritious salad featuring fresh broccoli, crunchy pecans, juicy apples, and tangy cranberries, perfect for any fall gathering.
Ingredients
- 2 large heads Broccoli, florets coarsely chopped (about 6 cups)
- ½ cup Red onion, finely chopped
- ½ cup Pecans, chopped
- ½ cup Dried cranberries, reduced-sugar
- 1 Apple, chopped
- ½ cup Pomegranate arils
- ½ cup Mayonnaise
- ½ cup Greek yogurt, 2% reduced-fat
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Honey
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper, freshly ground
Instructions
- In a large bowl, combine the coarsely chopped broccoli, finely chopped red onion, chopped pecans, dried cranberries, chopped apple, and pomegranate arils. Make sure the ingredients are evenly distributed.
- In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
- Pour the dressing over the salad mixture in the large bowl. Toss everything together until fully coated.
- Serve immediately or refrigerate for 30 minutes to enhance flavors.
Notes
- Use fresh broccoli for the best crunch.
- Adjust dressing acidity and sweetness to your taste.
- Toast pecans to enhance their flavor.
- Store salad without dressing if making ahead.
Nutrition
Calories: 270kcalCarbohydrates: 22gProtein: 6gFat: 18gSaturated Fat: 3gSodium: 230mgFiber: 4gSugar: 8g
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