Broccoli Crunch Salad
Broccoli Crunch Salad is a vibrant, nutrient-packed dish that combines the crispness of fresh broccoli with the sweetness of grapes and the crunch of seeds and nuts.
Equipment
- Mixing Bowl
- Whisk
Ingredients
Ingredients for Broccoli Crunch Salad
- 4 cups Broccoli Florets Fresh, cut into bite-sized pieces.
- 1 cup Grapes Halved, red or green seedless.
- 1/2 cup Sunflower Seeds Roasted and salted for flavor.
- 1/2 cup Pumpkin Seeds Roasted and salted for flavor.
- 1/4 cup Red Onion Finely diced.
- 1/2 cup Dried Cranberries Unsweetened preferred.
- 1/2 cup Mayo Or vegan mayo for a dairy-free option.
- 1/3 cup Tahini
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Maple Syrup
- 1/4 teaspoon Salt
- 1/8 teaspoon Black Pepper
Instructions
- Wash the broccoli under cold water, trim the stems, and cut into small florets.
- Halve the grapes, dice the red onion, and prepare the seeds and cranberries.
- In a mixing bowl, whisk together mayo, tahini, apple cider vinegar, maple syrup, salt, and pepper.
- Combine broccoli, grapes, onion, sunflower seeds, pumpkin seeds, and cranberries in a large bowl. Pour dressing over and toss to coat.
- Cover and chill in the refrigerator for at least 1 hour before serving.
- Serve as a side dish or light meal.
Notes
For added flavor, consider adding slivered almonds or feta cheese. This salad can be made ahead of time and stored in the refrigerator for up to 3 days.