Yogurt Broccoli Salad recipe, a healthy side dish for dinner, or even as a snack with fresh broccoli, cashews, red onion, cranberries, and greek yogurt.
Easy Yogurt Broccoli Salad recipe for you today! If you saw my Pineapple Teriyaki Pork Cutlets last week you may have noticed the broccoli salad next to it. I received some emails asking for the recipes, so here you go! Most broccoli salads use mayonnaise, but I thought I’d change it up a bit and use Greek Yogurt and I also gave the salad a slight Asian flavor to go with my pork. It turned out great and was quite easy to put together and no cooking!
First, you’ll need some raw broccoli. I got a 12 ounce bag of broccoli florets but you could cut-up a large head of broccoli and discard the stems. Make sure the florets are bite size so cut-up any large pieces. I do NOT recommend using thawed frozen broccoli. It would be too soft for this salad and get all mushy.
Mix in some dried cranberries such as Ocean Spray Craisins.
Add some sliced red onion.
Then in a small bowl make the dressing by combining plain Greek yogurt (I used Chobani fat free plain Greek yogurt), sugar, white vinegar, cilantro, ginger, orange juice, and salt/pepper to taste. You may want to adjust the sugar to your personal taste.
Pour the desired amount of dressing over the salad and toss to coat. Cover the salad and refrigerate at least 2 hours. Before serving, add some lightly salted cashews to the salad. Do NOT add the cashews too long before serving because they’ll get soggy. Next time I think I’ll add a little bacon to the salad! Hope you enjoy this easy broccoli salad recipe!
Hope you enjoy!
You might also like this Autumn Spinach Salad!
Yogurt Broccoli Salad
Ingredients
- 12 ounces fresh broccoli florets (or about 4 cups)
- 5 ounces dried sweetened cranberries
- 1 small red onion quartered & thinly sliced
- 1 cup plain Greek yogurt
- 3 tablespoons granulated sugar
- 2 tablespoons white vinegar
- 1 tablespoon orange juice
- 1/4 cup fresh cilantro chopped
- salt/pepper to taste
- 1 cup lightly salted cashews
- 1/4 teaspoon ground ginger
Instructions
- In large bowl combine broccoli, cranberries, and onion.
- In separate small bowl mix together Greek yogurt, sugar, vinegar, orange juice, cilantro, and salt/pepper to taste. Toss desired amount of dressing with broccoli salad. Cover and refrigerate at least 2 hours.
- Before serving, sprinkle cashews on top of salad.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
More vegetable salads I thought you would like:
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
Hi, is there any way to find the nutrition facts for this recipe?
Nutrition facts could vary a lot depending on brands and specific ingredients you use. I’d suggest calculating for the brands you buy using an online calculator.
used cottage cheese that I blended and added some cheddar cheese yummy
I made this for a potluck and it was a big hit! Thanks for the recipe.
This is a great salad and something a little different than my usual salad. yum!
A perfectly light and delicious salad. Love yogurt dressing.
This looks awesome. We’re always psyched to see new twists on classics like this! Nicely done.
Amy
@Chobani
Thanks Amy! Always fun creating dishes with your yogurt!
Looks so delish and refreshing.
Yum Lisa, this looks awesome. I love the substitution of the yogurt. Next bbq is this weekend. This will definitely make an appearance on the table.