Broccoli Salad with Cranberries
A light and fresh broccoli salad coated in a honey yogurt dressing is just what you need for a backyard cook-out or to add to a holiday table. Red onions and dried cranberries add a sweet and savory touch, and of course bacon makes everything tastier. Make it a day ahead and add the dressing an hour before serving.
Ingredients
- 2-3 heads Broccoli
- ½ cup red onion
- 2-3 slices bacon (cooked and chopped)
- ½ cup dried cranberries
- 8 ounces cheddar cheese (cubed)
- ¼ cup sunflower/pumpkin seeds (salted and roasted)
DRESSING
- 2 tablespoons mayonnaise
- 2 tablespoons plain yogurt (Siggis)
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- black pepper
Instructions
- Separate broccoli into bite size florets. Bring a large pan of salted water to a boil. Have a large bowl filled with ice water ready. Add broccoli to the boiling water and cook for 1 minute. Take out and immediately place in ice bath for 5 minutes. Drain and place in a large bowl.
- Add onion, bacon, cranberries, cheese and sunflower seeds to the broccoli and combine.
- For the dressing, whisk together all ingredients and toss with the broccoli.
Video
Barbara's Notes + Tips
- Try applewood or pepper bacon for even more flavor.
- The flavors are better if it can refrigerate for an hour or two.
- If making this a day in advance, wait to add the dressing until ready to serve.
- Make sure you dry the broccoli before adding so it doesn't get watery.
Nutrition
Calories: 286kcal | Carbohydrates: 24g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 305mg | Potassium: 573mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1.243IU | Vitamin C: 136mg | Calcium: 286mg | Iron: 1mg
