Name: 🥗 Broccoli Salad with Almonds & Cranberries – Crunchy, Sweet & Creamy Delight
Ingredients: 5 cups broccoli florets (about 3 medium stalks); ½ cup sliced almonds, lightly toasted; ½ cup dried cranberries; ¼ cup finely diced red onion; Optional: ½ cup halved red grapes or diced apple; ¾ cup Greek yogurt (or plain vegan yogurt); 3 tablespoons mayonnaise; 2 tablespoons honey or maple syrup; 1 tablespoon apple cider vinegar or lemon juice; ½ teaspoon Dijon mustard; Salt & pepper to taste

Ingredients

Scale

5 cups broccoli florets (about 3 medium stalks)
½ cup sliced almonds, lightly toasted
½ cup dried cranberries
¼ cup finely diced red onion
Optional: ½ cup halved red grapes or diced apple

Creamy Dressing

¾ cup Greek yogurt (or plain vegan yogurt)
3 tablespoons mayonnaise
2 tablespoons honey or maple syrup
1 tablespoon apple cider vinegar or lemon juice
½ teaspoon Dijon mustard
Salt & pepper to taste

Instructions

Prep Broccoli: Blanch florets in boiling water for 30 seconds, then transfer to ice water. Pat dry for vibrant color and crisp bite.
Toast Almonds: Heat a dry skillet, toast almonds 2–3 minutes until fragrant. Let cool.
Make Dressing: Whisk yogurt, mayo, honey, vinegar, mustard, salt, and pepper until smooth.
Combine Salad: In a large bowl, toss broccoli, almonds, cranberries, onion, and optional fruits.
Dress & Chill: Pour dressing over salad, toss gently. Chill at least 1 hour (but up to overnight) to let flavors meld.
Serve: Give it a final toss, adjust seasoning, and serve immediately or within 12 hours.