A vibrant, nutritious dish that elevates traditional salads into a marvelous medley of flavors and textures. This salad combines the crunch of raw broccoli with the sweetness of dried cranberries and the savory notes of feta cheese, all brought together with a creamy dressing that balances the salad perfectly.
Ingredients
Scale:
4 cups fresh broccoli florets (about 2 medium heads)
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1/2 cup shredded carrots
1/2 cup feta cheese, crumbled
1/3 cup dried cranberries
1/4 cup sunflower seeds (or nuts of your choice)
1/2 cup plain Greek yogurt (or vegan yogurt for a dairy-free option)
2 tablespoons apple cider vinegar
2 tablespoons honey (or maple syrup for a vegan option)
1 tablespoon olive oil
Salt and pepper to taste
Instructions
Prep the Broccoli: Rinse the broccoli florets under cold water to remove any dirt or debris. Pat them dry with a clean kitchen towel.
Chop the Vegetables: Using a sharp knife, chop the broccoli into small, bite-sized pieces. Chop the cherry tomatoes in half.
Mix the Salad Ingredients: In a large mixing bowl, combine the chopped broccoli, halved cherry tomatoes, finely chopped red onion, shredded carrots, crumbled feta cheese, dried cranberries, and sunflower seeds. Toss gently to mix.
Prepare the Dressing: In a separate bowl, whisk together the Greek yogurt, apple cider vinegar, honey, and olive oil. Season with salt and pepper to taste.
Combine Everything: Pour the dressing over the salad mixture and toss gently to combine. Ensure that all pieces are well-coated.
Chill Before Serving: Let the salad chill in the refrigerator for at least 30 minutes before serving.
