This Cranberry Almond Broccoli Salad is a colorful, crunchy delight that perfectly balances sweet and savory flavors. It's an excellent dish for any season, but it shines especially bright in summer or fall gatherings. A refreshing twist on a classic, this salad is both healthful and satisfying.
The main star here is broccoli florets, bringing a crunchy texture and plenty of nutrients. Dried cranberries add a sweet, chewy contrast that complements the broccoli's earthiness. Sliced almonds offer a lovely crunch and a mild nuttiness that ties everything together. Chopped red onion contributes a sharp, savory note, while shredded carrots provide a touch of sweetness and color. For the dressing, Greek yogurt and mayonnaise create a creamy base, apple cider vinegar adds a zesty tang, and honey lends natural sweetness.
This salad pairs well with grilled chicken or salmon for a hearty meal. It's also a great side dish at potlucks and barbecues. For a vegetarian option, serve alongside quinoa or farro for added protein and texture.
Start by gathering all your ingredients. Use a large mixing bowl to combine your broccoli florets, dried cranberries, sliced almonds, chopped red onion, and shredded carrots. Toss them gently to ensure everything is well distributed.
In a separate small bowl, you'll want to make the dressing. Whisk together the Greek yogurt, mayonnaise, apple cider vinegar, and honey. Don’t forget to add a pinch of salt and pepper to taste. Whisk until the mixture is smooth and creamy.
Pour the dressing over the broccoli mixture. Use a large spoon or spatula to toss everything together until the broccoli and other ingredients are coated evenly with the creamy dressing.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld beautifully, making each bite balanced and flavorful.
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