Cooked Broccoli Salad Healthier Alternative to Potato Salad
Elevate your side dish game with this Cooked Broccoli Salad, a healthier alternative to traditional potato salad that’s bursting with flavor and texture. Tender-crisp broccoli florets are lightly steamed and tossed with a creamy, tangy dressing made from protein-packed Greek yogurt, zesty Dijon mustard, and a hint of honey for just the right balance of sweetness. Finely chopped red onions, toasted almonds, and chewy dried cranberries add layers of crunch and natural sweetness, turning this salad into a vibrant, nutrient-rich crowd-pleaser. Ready in just 20 minutes, it's perfect for meal prep, picnics, or as a colorful side for your next dinner party. This wholesome, customizable dish not only pairs beautifully with any main course but also delivers on both taste and health, making it a guilt-free favorite all year long.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 1 cup Greek yogurt (plain, non-fat or full-fat)
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon honey
- 1 small red onion (finely chopped)
- 0.33 cup almonds (sliced, toasted)
- 0.25 cup dried cranberries
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare a large pot of water for steaming or boiling and bring it to a simmer. Meanwhile, prepare an ice bath by filling a large bowl with cold water and ice cubes.
Wash and cut the broccoli into small, bite-sized florets.
Steam or boil the broccoli for about 3 to 4 minutes, or until tender-crisp and bright green. Avoid overcooking to maintain a firm texture.
Immediately transfer the cooked broccoli to the ice bath to halt the cooking process and preserve its vibrant color. Let it sit for 1 minute before draining well on a clean dish towel or paper towels.
While the broccoli cools, make the dressing: In a medium-sized mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, honey, salt, and black pepper until smooth and well combined.
In a large bowl, combine the cooled broccoli, chopped red onion, toasted almonds, and dried cranberries.
Pour the dressing over the broccoli mixture and toss gently to coat all the ingredients evenly.
Taste and adjust seasoning with additional salt and pepper if necessary.
Serve immediately, or refrigerate for 1-2 hours to allow flavors to meld. This salad tastes even better after sitting for a while!
Garnish with extra almonds or cranberries if desired and enjoy!
Nutrition Facts
Calories |
166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.4 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 166 mg | 4% | |
*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.
