Broccoli Crunch Salad
Fresh, crunchy, and easy to prep. This broccoli crunch salad is a flavorful 15-minute side dish made with whole food ingredients and zesty dressing.
Ingredients
Salad
- 1 head broccoli, cut into small florets
- ½ red onion, diced small
- ½ cup dried cranberries
- ⅓ cup sunflower seeds
- ⅓ cup sliced almonds
- 1 apple, diced small
- ½ cup shredded sharp cheddar cheese
Honey Lemon Dressing
- ¼ cup lemon juice
- 2 Tbsp honey
- 1 Tbsp apple cider vinegar
- 2 cloves garlic
- ½ cup olive oil
- ½ tsp salt
- ¼ tsp black pepper
Equipment
Instructions
- In a blender, add all of the honey lemon dressing ingredients and blend until smooth.
- In a large bowl, add all of the salad ingredients with the dressing and toss to combine. Serve and enjoy!
Notes
- Storing leftovers: Refrigerate in an airtight container for up to 4 days. Toss before serving.
- Apple: I recommend a Gala or honeycrisp apple for the best flavor, but any sweet-tart variety will work.
- Sunflower seeds: You can use raw or dry roasted and salted.
Calories: 381kcal, Carbohydrates: 30g, Protein: 8g, Fat: 28g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 17g, Trans Fat: 0.002g, Cholesterol: 9mg, Sodium: 292mg, Potassium: 485mg, Fiber: 5g, Sugar: 19g, Vitamin A: 747IU, Vitamin C: 97mg, Calcium: 142mg, Iron: 2mg