Broccoli and Walnut Salad
Crisp, nutty, and bursting with flavor, this Broccoli and Walnut Salad is a show-stopping side dish that’s as nutritious as it is delicious. Tender blanched broccoli florets are paired with toasted walnuts for a delightful crunch, while sweet dried cranberries and thinly sliced red onion add a pop of color and tangy-sweet balance. A creamy, zesty dressing made with Greek yogurt, mayonnaise, honey, and apple cider vinegar ties everything together, creating a luscious, guilt-free coating for every bite. Ready in just 20 minutes with minimal cooking, this salad is perfect for weeknight dinners, meal prep, or even your next potluck. Serve it cold to refresh your palate and enjoy the harmony of wholesome ingredients in every forkful! Ideal keywords: broccoli salad, walnut salad, healthy side dishes, quick salads, creamy yogurt dressing.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 1 cup walnuts
- 0.5 red onion
- 0.5 cup dried cranberries
- 0.5 cup Greek yogurt
- 0.25 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Set aside to cool.
Bring a large pot of water to a boil. Prepare a bowl of ice water. Blanch the broccoli florets in the boiling water for 1-2 minutes, then immediately transfer them to the ice water to stop the cooking process. Drain well and pat dry with a clean kitchen towel.
Thinly slice the red onion and add it to a large mixing bowl along with the blanched broccoli, toasted walnuts, and dried cranberries.
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth to make the dressing.
Pour the dressing over the salad ingredients and toss until everything is evenly coated.
Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld together.
Serve the salad cold as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 56.6 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1495 mg | 65% | |
| Total Carbohydrate | 129.1 g | 47% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 78.4 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
