Simon Romanov

Cranberry-Almond Broccoli Salad

Cranberry-almond broccoli salad is a delightful side dish that combines the flavors of sweet, tart, and crunchy. 

Broccoli salad is typically more about the creamy dressing and crumbled bacon than it is about the broccoli because it is drenched in a creamy, frequently extremely sweet dressing.  

Ingredients: – Broccoli florets: 4 cups, chopped into bite-sized pieces (about 1 bunch) – Red onion: ¼ cup, finely chopped – Dried cranberries: ⅓ cup – Almonds: ⅓ cup, slivered and toasted – Mayonnaise: ⅓ cup (light mayonnaise is also okay) – Greek yogurt: 3 tablespoons (2% reduced-fat works well)

– Apple cider vinegar: 1 tablespoon – Honey: 1 tablespoon – Salt: ¼ teaspoon – Black pepper: ¼ teaspoon, freshly ground

Prepare the dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper. 

Assemble the salad: In a large bowl, combine the chopped broccoli florets, red onion, dried cranberries, and toasted almonds. 

Toss and chill: Pour the dressing over the broccoli mixture and toss gently to coat all the ingredients. Cover the bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the broccoli to soften slightly. 

To toast the almonds, spread them on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until golden brown. Watch them closely to avoid burning. 

This recipe is easily customizable. Feel free to experiment with different chopped vegetables like celery or grapes, or use other nuts like chopped walnuts or pecans. 

– Leftovers can be stored in the refrigerator for up to 3 days. Enjoy this refreshing and flavorful salad!

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