Introduction
Bite‑size broccoli florets mingle with ruby cranberries, toasted sunflower seeds, and a tangy yogurt dressing—ready in 15 minutes, this salad adds fiber, color, and sweet‑savory balance to any potluck spread while staying make‑ahead friendly.
The Origins of Broccoli Salad
Broccoli salads gained popularity in American church cookbooks during the 1980s, often laden with bacon and mayonnaise. Modern versions lighten the dressing, swap in Greek yogurt, and boost texture with seeds and dried fruit while keeping the beloved crunch.
Unique Ingredients That Shine
Raw broccoli offers crisp bite and vitamin C. Unsweetened dried cranberries provide tart‑sweet contrast without excess sugar. Roasted sunflower kernels contribute nutty flavor and vitamin E. Plain Greek yogurt creates creamy dressing with protein and less fat than mayo.
Cooking Techniques That Make a Difference
Blanching broccoli for 60 seconds softens the raw edge and locks vivid green. Chilling the salad at least 30 minutes lets flavors meld, and toasting seeds deepens their savory impact.
Creamy Broccoli Salad with Cranberries and Sunflower Crunch
Description
This fresh broccoli salad mixes sweet cranberries, crunchy sunflower kernels, red onion, and a creamy yogurt dressing—quick to assemble and ideal for prep ahead.
Ingredients for Creamy Broccoli Salad with Cranberries and Sunflower Crunch
Dressing
Instructions
Preparation of Ingredients
-
Gather Your Ingredients
Assemble broccoli, cranberries, sunflower seeds, onion, and dressing components.
Pre‑measure to streamline assembly.
Blanch the Broccoli
-
Quick Blanch
Bring pot of water to boil (212°F). Add broccoli; cook 60 seconds, then transfer to ice bath.
Ice bath stops cooking, preserving crunch and color. -
Dry Florets
Drain and pat broccoli dry with towel.
Excess water thins dressing.
Make the Dressing
-
Whisk Ingredients
In bowl, whisk yogurt, mayo, vinegar, honey, mustard, and salt until smooth.
Mixing separately ensures even coating.
Assemble the Salad
-
Combine & Toss
In large bowl, mix broccoli, cranberries, sunflower seeds, and onion. Pour dressing; toss to coat.
Use folding motion to avoid bruising florets. -
Chill Before Serving
Refrigerate 30 min for flavors to meld.
Salad keeps crisp up to 24 hours.
Serving the Dish
-
Serve Cold
Spoon salad into serving bowl; sprinkle extra seeds on top.
Garnish right before serving to maintain crunch.
Note
- Swap raisins or diced dried apricots for cranberries to vary sweetness.
- Pumpkin seeds can replace sunflower for nut‑free school events.
- Add cooked bacon crumbles for a smoky note if dietary preference allows.
- Double dressing for extra creamy style; keeps 4 days refrigerated.
