With crisp broccoli florets coated in creamy homemade dressing, this may be the best ever Broccoli Salad recipe. It features a light and tangy creamy dressing, roasted sunflower seeds and sweet cranberries. You will love this easy broccoli salad for summer cookouts and weeknight dinners.
Wash the broccoli thoroughly, pat them dry, then cut florets into small bite-sized pieces. If desired, you can also peel and finely chop the stalk.
In a large mixing bowl, combine broccoli florets with diced red onion, toasted sunflower seeds and dried cranberries. Optionally, you can add small dices of Parmesan cheese.
Prepare the dressing
In a separate bowl or mason jar, combine Greek yogurt with mayonnaise, apple cider vinegar, honey, salt and freshly ground black pepper. Whisk until smooth and creamy, adding more salt if it is necessary.
Assemble the broccoli salad
Pour Greek yogurt dressing over the broccoli mixture, then toss everything until the salad is completely coated with cream. Adjust with salt and pepper to taste.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Before eating, gently mix the broccoli salad to distribute the dressing.
Notes
Storage Information
To store, transfer leftovers to an airtight container and refrigerate. The dish will stay fresh for up to 3 days. I recommend adding the toasted seeds only before serving, or they may lose texture and get soft.