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.
Servings: 6 servings
Equipment
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
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.
Nutrition
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