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–+ servings
Chopped broccoli salad with colorful vegetables and dressing in a bowl

Chopped Broccoli Salad

A fresh, crunchy salad featuring finely chopped broccoli, creamy dressing, and toasted sunflower seeds, perfect for potlucks and as a side dish.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the salad
  • 4 cups fresh broccoli florets, finely chopped (about 1 medium head)
  • 1 small red onion, finely diced
  • 1/2 cup dried cranberries Can substitute with raisins or chopped dried apricots.
  • 1/3 cup toasted sunflower seeds Can substitute with pepitas or chopped almonds.
For the dressing
  • 1/2 cup mayonnaise Can substitute for vegan mayonnaise.
  • 1/4 cup Greek yogurt Can substitute for dairy-free yogurt.
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Finely chop the broccoli florets into small, uniform pieces.
  2. Put the broccoli in a large mixing bowl with the diced red onion, dried cranberries, and toasted sunflower seeds. Toss briefly to combine.
  3. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, and honey until smooth and slightly glossy. Season with salt and black pepper and whisk again.
  4. Pour the dressing over the broccoli mixture. Use tongs or two large spoons to toss the salad until every piece is evenly coated.
  5. Cover the bowl and chill in the refrigerator for at least 30 minutes so the flavors meld and the broccoli softens slightly.
Serving
  1. Stir gently before serving. Taste and add a bit more salt or a splash of vinegar if needed.

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 15gProtein: 5gFat: 12gSaturated Fat: 2gSodium: 450mgFiber: 3gSugar: 5g

Notes

Store leftovers in an airtight container for up to 3 days. For best texture, consume within that time. Can mix the dressing up to 24 hours ahead. Avoid freezing as it changes broccoli's texture.

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