Broccoli Crunch Salad

Prep time: 10-15 minutes for 8 servings – 89 calories
Needs to be refrigerated 1 hour before serving.

• 5 heaping cups broccoli florets chopped,
• 1 cup carrots shredded,
• 1/2 cup dried cranberries
• 1/4 cup sunflower seeds
• 1/4 cup red onion chopped,
• 1 honeycrisp apple chopped

Salad Dressing:
• 3/4 cup non-fat plain Greek yogurt
• 2 Tbsp. apple cider vinegar
• 1.5 Tbsp. honey
• 1 Tbsp. lemon juice
• salt and pepper to taste


  • Chopped Broccoli: you can use fresh or defrosted. If using previously frozen be sure to squeeze out any excess moisture.
  • Carrots: buy matchstick carrots to save on time or julienne your own.
  • Cranberries: or golden raisins
  • Sunflower Seeds: sliced almonds, pumpkin seeds or chopped walnuts.
  • Honeycrisp Apples: any variety but I prefer green or Honeycrisp.
  • Greek Yogurt: can use a combination of greek yogurt and mayo.
  • Honey: or maple syrup
  • Chicken: You can add chicken for added protein.


  1. In a large mixing bowl, combine the chopped broccoli, shredded carrots, dried cranberries, sunflower seeds, chopped red onion, and chopped apple.
  2. Combine dressing ingredients. In a separate small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, and lemon juice. Add salt and pepper to taste.
  3. Mix together. Pour the dressing over the broccoli mixture. Toss until all the ingredients are evenly coated.
  4. Cover and refrigerate. Cover your big bowl and refrigerate for at least an hour before serving. This will allow the flavors to meld together. Toss the salad again before serving and add additional salt and black pepper, if necessary. Serve.


  • Serving: 120g
  • Calories: 89kcal
  • Carbohydrates: 16g
  • Protein: 4g
  • Fat: 2g
  • Cholesterol: 1mg
  • Sodium: 35mg
  • Potassium: 198mg
  • Fiber: 3g
  • Sugar: 12g


Published on April 22, 2024