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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
Units
Scale
- 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
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