Broccoli Salad with Greek Yogurt
This no-mayo broccoli salad combines crunchy veggies, sweet dried cherries, and roasted sunflower seeds in a tangy Greek yogurt dressing. Perfect for cookouts, meal prep, or a refreshing side dish!
Ingredients
For the Salad:
- 1 lb fresh broccoli chopped into small florets
- 1/2 cup red onion finely diced
- 1/3 cup roasted sunflower seeds
- 1/3 cup dried cherries chopped
For the Dressing:
- 1/2 cup 2% or full-fat Greek yogurt
- 2 tbsp extra virgin olive oil
- 1 1/2 tbsp white vinegar
- 1 tbsp honey
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Combine salad ingredients. Add chopped broccoli, red onion, sunflower seeds, and dried cherries to a large mixing bowl.
- Make the dressing. Whisk together Greek yogurt, olive oil, vinegar, honey, salt, and pepper in a small bowl until smooth.
- Mix everything together. Pour dressing over broccoli mixture and toss well until all pieces are evenly coated.
- Taste and adjust. Add more salt, pepper, or vinegar if needed to make the flavors pop.
- Chill before serving. For best results, refrigerate for 30 minutes to allow flavors to blend and broccoli to slightly soften.
Notes
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Serving size: About 3/4 cup per serving.
- Make ahead: Can be prepared up to 24 hours in advance for even better flavor.
- Variations: Try cranberries instead of cherries or almonds instead of sunflower seeds.
- Meal prep: Excellent for batch cooking as flavors improve over time.