To Blanch or not to Blanch?

I skip blanching when making broccoli salad. It's one less step I have to worry about! If you prefer a slightly softer texture, you can blanch the broccoli. Bring a pot of water to a boil, then add the florets and cook for no more than 60 seconds. Quickly drain and rinse under cold water to stop the cooking. Make sure to dry the broccoli really well before tossing it with the rest of the ingredients.

How much broccoli do I need to buy?

It depends on the size of the broccoli heads, but I used just about 2 1/2 heads of broccoli to make 6 cups of broccoli florets. You could buy pre-cut florets, however, it's cheaper and stays fresher if you buy the heads of broccoli and cut them yourself!

Can I make this salad in advance?

You can serve the salad right away, but trust me when I tell you that the flavors improve the longer it sits. The broccoli will absorb the dressing, which enhances its taste and also helps the broccoli become softer. Broccoli salad can be prepared up to 1 day in advance and kept in the fridge for up to three days.

Broccoli Salad

Ingredients

Units Scale

6 cups broccoli florets (about 2 1/2 heads of broccoli)
1/2 cup golden raisins
1/3 cup pickled red onion
1/4 cup sunflower seeds, unsalted
1/4 cup roasted cashews, unsalted or lightly salted
1/2 cup mayonnaise
1/2 cup Greek Yogurt, 2%
2 tablespoons white wine vinegar
1/4 teaspoon black pepper

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Instructions

Prep the broccoli: Wash and chop the broccoli into small, bite-sized florets. You can also peel and dice the stems if you prefer to use the entire vegetable.

Soak the red onion (optional): If you want to mellow the sharp bite, soak thinly sliced red onion in cold water for 5–10 minutes, then drain. Alternatively, you can add my quick-pickled red onion to the salad (I always have this in my fridge to add to different salads and sandwiches throughout the week!).

Mix the salad ingredients: In a large bowl, combine the broccoli, red onion, raisins, sunflower seeds, and cashews.

Make the dressing:
In a small bowl or jar, whisk together:
- ½ cup plain Greek yogurt
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar or white wine vinegar
- ¼ teaspoon pepper to taste

Toss it all together: Pour the dressing over the salad and toss until everything is well coated.

Chill & serve: For best flavor, refrigerate for at least 30 minutes before serving. It gets even better the next day!

Author: Amy's Nutrition Kitchen
Prep Time: 10
Category: Salads