If you’re looking for a delicious salad recipe that is great for both a holiday table and as everyday food, this light and easy Broccoli Salad with Cranberries and Poppy Seed Dressing is a must-try! It’s a perfect combination of fresh vegetables, crunchy seeds, and sweet and tangy dried cranberries, all coated in a creamy dressing without mayo. This salad is a great side dish for any meal, or it can be enjoyed on its own as a light lunch or healthy snack.
The salad is not only packed with healthy ingredients, but it’s also incredibly delicious! The combination of the sweet and tangy dressing with the added crunch of fresh veggies and the nutty flavor of pumpkin seeds creates a wonderful explosion of flavors and textures in your mouth. The dried cranberries add a nice touch of sweetness that balances out the slight bitterness of the cruciferous. This salad is a perfect side dish for any meal and will leave you wanting more!
Ingredients
- Broccoli Rich in vitamin C, fiber, and antioxidants, broccoli is a nutritious and versatile vegetable that adds a crunchy texture to the salad.
- Brussels sprouts are packed with vitamins and minerals, including vitamin K, vitamin C, and folate. They add a pleasant texture and mild, slightly nutty flavor.
- Green cabbage. Another nutrient-dense cruciferous vegetable, green cabbage is a good source of vitamin C, vitamin K, and fiber. Both green cabbage and savoy cabbage can be used in this recipe.
- Pumpkin seeds add a delicious nutty flavor and satisfying texture to the salad and are a great source of healthy fats, protein, and minerals.
- Dried cranberries. These sweet and tart berries add a pop of flavor to the salad, as well as a boost of antioxidants and fiber. Look for unsweetened cranberries to avoid added sugars.
- Honey or maple syrup. These natural sweeteners add a touch of sweetness to the dressing
- Poppy seeds add a subtle nutty flavor and a lovely crunch to the dressing.
- Greek yogurt. Being a healthier lighter alternative to mayonnaise, it adds creaminess and tanginess to the dressing while keeping it light and refreshing.
- Apple cider vinegar adds a tangy, slightly sweet flavor that complements other dressing ingredients.
- Salt to balance the flavors in the dressing and enhance the other ingredients.
How to make Poppy Seed Dressing
- In a small mixing bowl, whisk together the honey, poppy seeds, Greek yogurt, salt, and apple cider vinegar until smooth and well combined.
- Taste the dressing and adjust the amount of vinegar or sweetener if necessary to achieve the desired level of sweetness and tanginess.
- Use the dressing immediately or store it in an airtight container in the refrigerator for up to a week.
Common Questions about the Broccoli Salad
How to store
To store this salad, place it in an airtight container and refrigerate for up to 3 days. Make sure to keep the dressing separate until ready to serve to prevent the salad from becoming too soggy. 30 minutes before serving, mix the dressing well and pour it over the salad. If you plan to serve the salad at a later time, it’s best to wait to add the pumpkin seeds and dried cranberries until just before serving to ensure they retain their crunchiness.
More healthy and delicious salad recipes to try
Also, here are other delicious salad recipes you need to try:
- Red Kidney Bean Salad with Spicy Peanut Butter Dressing
- Chickpea Salad with Lemon Dressing
- Mixed Greens Salad with Strawberries, Blueberries and Lemon Honey Dressing
- Fruit Salad with Poppy Seed Dressing
- Mediterranean Quinoa Salad with Kale
This Broccoli Salad can be a great addition to any Easter table. The sweetness of the dressing and dried cranberries complements the savory flavors of the other dishes on the table, making it a perfect balance. Plus, the nutty crunch of the pumpkin seeds adds a nice texture that pairs well with the softness of other dishes. So, whether you’re hosting or attending an Easter gathering, this broccoli salad is a great choice to include in your menu.
More recipes perfect for Easter table
- Moist Carrot Cake Loaf
- Sugar-free Carrot Cake with Mascarpone Frosting
- Vegan Ukrainian Easter Paska (No-Bake Chocolate Cheesecake Dessert)
- Cream Cheese Stuffed Baby Bell Peppers
- Oven Roasted Baby Carrots
Ingredients
- 1 head (1 lb) green broccoli
- 10 Brussels sprouts
- ¼ head (about ½ lb) green cabbage or savoy cabbage (or their mix)
- ½ cup pumpkin seeds
- ½ cup dried cranberries
- 1 tbsp honey
- 1 tbsp poppy seeds
- ½ cup Greek yogurt
- ⅓ tsp salt
- 2 tbsp apple cider vinegar
Instructions
- Start by preparing the vegetables. Cut the broccoli into bite-sized florets, slice the Brussels sprouts thinly, and shred the cabbage.
- In a large mixing bowl, combine the broccoli, Brussels sprouts, and cabbage. Add the pumpkin seeds and dried cranberries to the bowl and toss to combine.
- In a small mixing bowl, whisk together the honey or maple syrup, poppy seeds, Greek yogurt, salt, and apple cider vinegar until smooth and well combined.
- Pour the dressing over the vegetables and stir well to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
