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Creamy Broccoli Salad with Cranberries and Sunflower Crunch

Creamy Broccoli Salad with Cranberries and Sunflower Crunch

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.

Prep Time 14 mins
Cook Time 1 min
Total Time 15 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 212  F
Servings: 6
Estimated Cost: $  5
Calories: 180 kcal
Best Season: Summer
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
  • 5 cups 5 small broccoli florets (from about 2 medium heads; cut bite‑size)
  • 1/3 cup unsweetened dried cranberries (look for fruit‑juice‑sweetened varieties)
  • 1/3 cup roasted sunflower kernels (salted adds punch; rinse briefly if very salty)
  • 1/4 cup 1/4 finely diced red onion (soak in cold water 5 min to tame sharpness)
    • Dressing
  • 1/2 cup plain Greek yogurt (use whole‑milk for richest mouthfeel)
  • 2 tablespoons light mayonnaise (adds classic flavor with minimal extra fat)
  • 1 tablespoon apple cider vinegar (provides bright tang)
  • 1 tablespoon honey (balances vinegar; swap maple for vegan)
  • 1/2 teaspoon Dijon mustard (lends gentle heat.)
  • 1/4 teaspoon sea salt (adjust after tasting)
Instructions
    Preparation of Ingredients
  1. 1
    Gather Your Ingredients

    Assemble broccoli, cranberries, sunflower seeds, onion, and dressing components.

    Pre‑measure to streamline assembly.
    2. Blanch the Broccoli
  2. 2
    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.
  3. 3
    Dry Florets

    Drain and pat broccoli dry with towel.

    Excess water thins dressing.
    4. Make the Dressing
  4. 4
    Whisk Ingredients

    In bowl, whisk yogurt, mayo, vinegar, honey, mustard, and salt until smooth.

    Mixing separately ensures even coating.
    5. Assemble the Salad
  5. 5
    Combine & Toss

    In large bowl, mix broccoli, cranberries, sunflower seeds, and onion. Pour dressing; toss to coat.

    Use folding motion to avoid bruising florets.
  6. 6
    Chill Before Serving

    Refrigerate 30 min for flavors to meld.

    Salad keeps crisp up to 24 hours.
    7. Serving the Dish
  7. 7
    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.
Keywords: broccoli salad, yogurt dressing, cranberries, sunflower seeds, healthy potluck

Final Thoughts

This salad proves that raw broccoli can be a crave‑worthy centerpiece when paired with chewy fruit, crunchy seeds, and a bright, creamy dressing. Its make‑ahead nature frees you to enjoy the party instead of babysitting last‑minute dishes.

Serving Suggestions

• Picnic Partner: Pack in mason jars for spill‑proof outdoor lunches.
• Grain‑Bowl Booster: Spoon alongside quinoa and grilled chicken for balanced meal prep.
• Wrap Filling: Tuck salad into whole‑grain wraps with avocado slices for a quick office lunch.

Storing Leftovers

Store salad in an airtight container up to 3 days; stir before serving. If the seeds soften, toss a fresh handful on top for renewed crunch.

Join the Community

Share your colorful bowls with #BroccoliCrunch—experiment with add‑ins like feta, almonds, or roasted chickpeas and inspire fellow veggie lovers.

Read it online: https://healthycookscape.com/home/recipe/creamy-broccoli-salad-with-cranberries-and-sunflower-crunch/