Creamy Broccoli Salad

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This creamy broccoli salad is a colorful, crunchy, and satisfying dish loaded with fresh vegetables, sweet dried fruit, and toasted seeds and nuts for extra texture. The tangy lemon juice and creamy ranch-yogurt dressing bring everything together in a refreshing balance of flavors. Perfect as a side dish for gatherings, potlucks, or meal prep, this salad combines both nutrition and comfort.

Prep Time20

Cook Time5

Total Time25

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: batch cook, left overs, nutrient density, salad

Servings: Servings

Calories: 314kcal

Ingredients

3 broccoli heads chopped small
10 oz cherry tomatoes halved optional
1 red bell pepper diced optional
1 large red onion diced
1 bag tri-color coleslaw
1 cup dried reduced sugar cranberries
1 cup golden raisins
1 cup slivered almonds toasted
1 cup sunflower seeds toasted
8 oz vegan cheddar cheese optional
Juice of 1 lemon

Dressing

½ cup ranch dressing
½ cup greek-style yogurt
Salt to taste optional
Pepper to taste

Instructions

Make dressing first by combining ranch dressing with yogurt salt and pepper and mix well.
Combine all the prepped ingredients and stir well to get everything evenly distributed. Next add dressing and mix well.

Notes

Beyond lunch, this salad also makes a vibrant side dish for picnics, potlucks, or dinner spreads. The colorful mix and creamy texture pair effortlessly with grilled vegetables, lentil loaf, or even a hearty sandwich on whole grain bread.

If you are keeping this for lunch to eat over the course of several days, save the raisins, cranberries, and sunflower seeds to add just before you eat it so they don't absorb moisture.

Nutrition