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Chopped broccoli salad with fresh vegetables and dressing

Chopped Broccoli Salad

A bright and crunchy salad featuring finely chopped broccoli, a creamy tangy dressing, sweet dried cranberries, and toasted sunflower seeds. Perfect for potlucks or as a side dish for weeknight meals.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Salad Ingredients
  • 4 cups fresh broccoli florets, finely chopped Stems included for extra crunch; peel thicker stems first.
  • 1 small red onion, finely diced So it softens and mingles with broccoli.
  • 1/2 cup dried cranberries
  • 1/3 cup toasted sunflower seeds (pumpkin seeds work as a swap)
Dressing Ingredients
  • 1/2 cup mayonnaise (use light mayo for lower calories)
  • 1/4 cup Greek yogurt (full-fat gives creamier texture)
  • 2 tablespoons apple cider vinegar (adds brightness)
  • 1 tablespoon honey or maple syrup (maple for vegan option)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Place the finely chopped broccoli, diced red onion, dried cranberries, and toasted sunflower seeds in a large mixing bowl. Toss briefly to combine.
  2. In a separate bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and slightly glossy.
  3. Pour the dressing over the broccoli mixture and toss until every piece is evenly coated.
  4. Cover the bowl and chill in the refrigerator for at least 30 minutes so the flavors meld and the onion softens slightly.
  5. Stir gently before serving. Taste and adjust salt or vinegar if it needs more brightness.

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 20gProtein: 4gFat: 9gSaturated Fat: 1gSodium: 240mgFiber: 3gSugar: 5g

Notes

For a less-sweet version, reduce cranberries to 1/3 cup or swap for chopped apple. If seeking a dairy-free version, replace Greek yogurt with plant-based yogurt and use vegan mayonnaise.

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