Ingredients
Scale
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 large apple (I love using Honeycrisp or Granny Smith)
- 1/2 cup red onion, finely chopped
- 1/2 cup shredded carrots
- 1/2 cup raisins or dried cranberries
- 1/2 cup Greek yogurt or mayonnaise
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
- Optional: chopped nuts (walnuts or pecans) for topping
Instructions
- Wash and cut broccoli and cauliflower into bite-sized florets; chop the apple into small cubes.
- Blanch the broccoli and cauliflower in boiling salted water for 2-3 minutes, then transfer to ice water.
- Mix the dressing by whisking together Greek yogurt (or mayonnaise), apple cider vinegar, salt, and pepper.
- Combine blanched vegetables, apple, red onion, carrots, and raisins in a bowl; fold in the dressing.
- Add optional chopped nuts on top for extra crunch.
- Chill the salad in the fridge for 30 minutes before serving.
Notes
- For best results, chill the salad before serving to enhance flavors.
- Customize the salad with your favorite nuts or dried fruits.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing, Blanching
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
Keywords: broccoli salad, cauliflower salad, healthy salad, vegetarian salad, fresh salad