Ingredients:

  • 6 cups (540g) fresh broccoli florets, cut into small bite-sized pieces
  • ½ cup (60g) red onion, finely diced
  • ½ cup (65g) dried cranberries
  • ½ cup (60g) sliced almonds, toasted
  • ¼ cup (30g) sunflower seeds
  • ½ cup (120g) plain Greek yogurt
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) honey
  • 1 tbsp (15g) Dijon mustard
  • ¼ tsp (1.5g) salt
  • ¼ tsp (1.2g) black pepper

Instructions:

  1. Prep the broccoli. Cut the florets into very small, uniform pieces. Note: The smaller the pieces, the better the dressing clings.
  2. Dice the red onion. Make sure the pieces are finely diced so you don't get a huge chunk of raw onion in one bite.
  3. Start the dressing. In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
  4. Whisk until velvety and smooth. Continue for about 1 minute until no honey streaks remain.
  5. Combine the base. Toss the broccoli, onion, cranberries, and seeds into your large mixing bowl.
  6. Add the dressing. Pour the yogurt mixture over the salad ingredients.
  7. Fold gently. Use a spatula to fold the ingredients until every floret is evenly coated.
  8. The Final Rest. Let the salad sit for 10 minutes before serving. Note: This allows the acid to soften the raw broccoli.