Broccoli and Cranberry Salad with Yogurt Dressing
My Favorite Holiday Side: Refreshing Broccoli & Cranberry Salad with Zesty Yogurt Dressing
As the days grow shorter and November settles in, there's a certain warmth that comes with cozy evenings and comforting meals. We start thinking about holiday gatherings, hearty stews, and all the delicious traditions that come with this time of year. But amidst all the richness, I often find myself craving something light, vibrant, and incredibly fresh to balance things out. That's exactly where this Broccoli and Cranberry Salad with Yogurt Dressing comes into its own. This salad isn't just a side dish; it's a breath of fresh air on a plate. It brings a fantastic crunch, a subtle sweetness, and a tangy kick that makes it perfect for alongside any meal, especially those richer ones we enjoy during the holiday season. It's also an absolute star at a potluck or Thanksgiving feast, offering a beautiful counterpoint to the traditional heavy fare. The beauty of this recipe lies in its simplicity and the wonderful combination of textures and flavors. You get the wholesome goodness of raw broccoli, the chewy sweetness of dried cranberries, and a perfectly balanced, creamy yogurt dressing that ties everything together without weighing it down.
Ingredients
For the Salad:
- 4 cups broccoli florets, finely chopped (about 1 large head)
- ½ cup dried cranberries
- ¼ cup red onion, very thinly sliced or finely minced (optional, for a little zing)
- ¼ cup toasted almonds or pecans, roughly chopped (for extra crunch)
For the Yogurt Dressing:
- ½ cup plain Greek yogurt (full-fat or 2% for creaminess)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Broccoli: Wash and thoroughly dry your broccoli. Chop the florets into very small, bite-sized pieces. You want them almost crumbly, so they mix well and are easy to eat. If you have a food processor, a few pulses can make this step very quick. Place the chopped broccoli into a large mixing bowl.
- Add Other Salad Components: To the bowl with the broccoli, add the dried cranberries and the thinly sliced or minced red onion (if using). If you're adding nuts, wait until right before serving to keep them extra crunchy, or stir them in now if you prefer.
- Make the Dressing: In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, honey (or maple syrup), olive oil, and Dijon mustard until smooth and well combined. Season generously with salt and fresh black pepper. Taste and adjust seasonings as needed – perhaps a little more honey for sweetness, or more vinegar for tang.
- Combine: Pour the yogurt dressing over the broccoli mixture in the large bowl. Toss everything gently but thoroughly until all the broccoli and cranberries are evenly coated with the dressing.
- Chill and Serve: For best results, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the broccoli to soften slightly. This also makes it delightfully refreshing. Give it another quick stir before serving.
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