Broccoli Salad with Pickled Cranberries and Herb Yogurt Dressing

From a nutritional point-of-view, broccoli is the Queen!

Broccoli is a nutritional powerhouse that contains ample vitamins and minerals, antioxidants, and anti-inflammatory nutrients.

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Broccoli Salad with Pickled Cranberries and Herb Yogurt Dressing

Yield: 8 servings

Serves up to 10.

Ingredients

Salad

• ½ cup dried cranberries (I prefer apple juice-sweetened)
• ¾ cup apple cider vinegar
• 6 cups broccoli florets
• 6 cups broccoli stalks, chopped small or cut into matchsticks
• ½ cup sliced almonds, toasted (+ more for garnish)
• ¼ cup finely chopped red onion

Dressing

• 1 cup plain whole milk yogurt
• 1 tablespoon maple syrup
• 3 tablespoons finely chopped fresh tarragon (+ more for garnish)
• 1 tablespoon finely chopped fresh parsley (+ more for garnish)
• ⅓ cup blue cheese, crumbled
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper

Instructions

1. Start by quick-pickling the cranberries. Soak the cranberries in apple cider vinegar in a small bowl for at least 20 minutes, until plump and saturated (the longer the soak time, the better!). Drain and add to large mixing bowl with broccoli florets and stalks, almonds, and red onion. Mix together until combined.
2. In a medium bowl, mix together all dressing ingredients. Pour dressing over broccoli salad and mix together until salad is evenly coated in dressing. Refrigerate for 20-30 minutes until cool. Give the salad a quick stir before serving. Garnish with sliced almonds, tarragon, and parsley.
3. Store the salad in the refrigerator in an airtight container for 3-5 days.

Copyright 2022, C. Knowles, Original Recipe

healthy broccoli salad recipe, broccoli cranberry salad, broccoli salad with yogurt

side dish

American