Broccoli Waldorf Salad

This is a winner! Crunchy broccoli apple salad made with crunchy broccoli, apples, carrots, walnuts, cranberries or raisins and in the most delicious creamy yogurt mayo dressing

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 0

Servings people

Calories 394kcal

Author Farah Abumaizar

Ingredients

2 medium broccoli heads, raw and cut into florets
1 large carrot, grated
2 red apples, chopped into small cubes
1/2 cup toasted walnuts or pecans see notes
1/2 red onion, finely diced
1/2 cup dried cranberries or raisins

For the dressing:

2/3 cup yogurt 6 oz, 170g
1/2 cup light mayonnaise
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
pinch white sugar
pinch salt
pinch black pepper

Instructions

Add the broccoli, carrot, apples, toasted nuts, and onion to a large bowl, and toss to mix well.
In a small bowl, add all the dressing ingredients and whisk until evenly combined.
Pour the dressing all over the salad, and toss to combine.Enjoy!

Video

Notes

To toast the nuts, just preheat oven to 350 F (180C) and spread the whole nuts out onto a pan. Place in the oven for 8 minutes, then immediately remove from the pan so they don't continue to cook. Let cool completely before chopping.

Storing Leftovers:

Yup! The crunch of the broccoli holds up well to refrigeration for up to 2-3 days tightly covered. You could also prepare the salad and dressing separately and just add a little dressing at a time to whatever portion of the salad you're eating to lengthen the quality of the salad.

Nutrition