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Ok, I am NOT a salad person but this broccoli salad is BOMB! It’s crunchy, creamy, sweet and sweet! Super simple to make and all the ingredients weirdly work together. Trust me, you’re going to want to try it. As a vegetarian, it’s always the thoughtless option at restaurants (thank god it’s gotten better over the years) and I hated it. But this broccoli salad is a medley of textures and flavors. Plus it holds up well overnight so you can make the broccoli salad ahead of time for lunch the next day!
During Mother’s Day, I went wine tasting and stopped by a winery to have lunch. They served a delicious broccoli salad that Elara and I LOVED! I decided to attempt to make my own version at home with ingredients I had on hand!
This salad is crunchy, creamy, tangy, sweet, and just packed full of texture and flavor!
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Broccoli Salad
- Diet: Vegetarian
Description
A quick broccoli salad recipe with tons of texture and flavor!
Ingredients
- 2 1/2 cups broccoli florets
- 1/4 cup red onion, 1/4 inch diced
- 1/4 cup sharp cheddar cheese, cubed
- 1/4 cup roasted sunflower seeds
- 1/4 cup roasted almonds, coarsely chopped
- 1/4 cup crumbled feta
- 1/4 cup blueberries
DRESSING
- 1/4 cup mayonnaise
- 1/4 cup full fat plain Greek yogurt
- 1 tbsp apple cider vinegar
- 1/2 tsp agave nectar or honey
- salt and pepper to taste
Instructions
- In a large bowl combine broccoli, onion, cheese, sunflower seeds, almonds, feta, and blueberries. Toss well.
- In a separate bowl, whisk together mayo, yogurt, vinegar, agave nectar, and salt and pepper to taste.
- Toss the dressing and salad together until well coated. Refrigerate until ready to serve.
- Category: Salad
- Cuisine: American
