Ingredients
Equipment
Method
- Wash and chop the broccoli into small, bite-sized florets. Thinly slice the red onion and dice the Honeycrisp apples, leaving the skin on.
- In a small bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, honey, salt, and pepper until the mixture is smooth and creamy.
- In a large bowl, combine the chopped broccoli, apples, cranberries, sunflower seeds, and shredded cheese.
- Pour the dressing over the salad and gently toss everything until evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld and the salad become cold and crisp.
Nutrition
Notes
Swap Honeycrisp with Fuji or Gala apples if needed. For a dairy-free version, use plant-based yogurt and cheese. Toast sunflower seeds for extra flavor. Chill the salad for at least 30 minutes before serving for best texture and taste.