Creamy, crunchy Broccoli Apple Salad made with fresh broccoli florets, apples, dried cranberries, almonds, sunflower seeds and onion tossed in a creamy poppyseed dressing.
2 heads fresh broccoli , chopped into small florets (about 4 cups)
2 apples , chopped
1/4 cup red onion , diced
1/3 cup slivered almonds
1/4 cup sunflower seeds
1/2 cup dried cranberries
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
2 Tablespoons apple cider vinegar
2 Tablespoons honey
1 Tablespoon granulated sugar
1 Tablespoon lemon juice
2 teaspoons poppy-seeds
Bring a pot of water to a boil. Add broccoli and cook for just a few seconds, to blanch it. Drain water (or remove the broccoli with a slotted spoon) and allow to cool. Use a paper towel to blot any excess water from the broccoli florets.
In a large bowl toss together broccoli, apples, red onion, almonds, sunflower seeds, and dried cranberries.
For the dressing:
Whisk together all ingredients until smooth.
Drizzle the dressing, just a little at a time, over the salad and toss to combine.
Chill for at least one hour before serving.
More Addition Ideas:
Cheese: cubed cheddar cheese, shredded Parmesan or feta.
Nuts: use your favorite kind, like pecan or walnuts.
The salad tastes best made a few hours ahead of time, or up to several days ahead. Toss the apples in a little bit of lemon juice to keep them from browning.