Cranberry Almond Broccoli Salad
As we head into the fall, you probably notice that your food habits trend more towards warm and cozy. This salad is a quick and easy way to keep eating your veggies without sacrificing taste! Bursting with flavour and so easy to make in minutes, it’s a great addition to any lunch or dinner and the perfect dish to bring to your next potluck.
The broccoli is a great source of vitamin C and K, both of which can help boost your immune system and overall wellness. Plus, the cranberries are a good source of vitamin C, dietary fibre, and manganese.
Hands on time: 10 mins
Total time: 1 hour, 15 mins
Serves 8 (with a serving size of ½ cup)
Ingredients
- ¼ cup finely chopped red onion (you can also use 2 tbsp of minced shallots)
- ⅓ cup avocado mayonnaise
- 3 tablespoons 2% reduced-fat Greek yogurt
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 cups coarsely chopped broccoli florets (about 1 head)
- ⅓ cup slivered almonds, toasted
- ⅓ cup reduced-sugar dried cranberries
Directions
- Soak your red onion in cold water for 5 minutes then drain. This softens the flavour a bit so they don’t overwhelm your salad.
- To make the dressing: combine mayonnaise, yogurt, vinegar, honey, salt and pepper. Stir well
with a whisk. - Stir in the red onions, broccoli, almonds and dried cranberries.
- Cover and put it in the fridge to chill for at least 1 hour before serving.
- Enjoy!
If you like this recipe and want to round out tonight’s dinner, check out our sweet potato shepherd’s pie. Stay on the berry trend with our delicious no-flour, gooey fudge brownie with tart and tasty raspberries.