Fall Broccoli Salad Recipes
FALL BROCCOLI SALAD
Creamy, crunchy, and delicious, this Fall Broccoli Salad combines favorite fall flavors with an easy, make-ahead, healthy broccoli salad perfect for a holiday side dish... or any day for lunch or dinner!
Provided by Julie (Bunsen Burner Bakery)
Categories Salads
Time 20m
Number Of Ingredients 12
Steps:
- In a large bowl, combine the broccoli, red onion, pecans, dried cranberries, apple and pomegranate arils.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth and well combined.
- Pour the dressing over the salad and toss to coat.
Nutrition Facts : Calories 319 calories, Carbohydrate 31.2 grams carbohydrates, Fat 21.33 grams fat, Protein 5.17 grams protein
FAVORITE BROCCOLI SALAD
This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. Recipe yields 6 side servings.
Provided by Cookie and Kate
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
- Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
- In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
- Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
- Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.
Nutrition Facts : ServingSize 1 side serving, Calories 280 calories, Sugar 11.3 g, Sodium 234.1 mg, Fat 21.9 g, SaturatedFat 4.1 g, TransFat 0.1 g, Carbohydrate 17.8 g, Fiber 4 g, Protein 7 g, Cholesterol 9.2 mg
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