Ingredients
Method
Instructions
- Prepare the vegetables: Wash and chop the broccoli into small, bite-sized florets. Finely dice the red onion and shred the carrots.
- Make the dressing: In a small bowl, whisk together Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and well combined.
- Combine everything: In a large bowl, combine broccoli florets, red onion, cranberries, sunflower seeds, and shredded carrots.
- Toss with dressing: Pour the Greek yogurt dressing over the salad mixture and toss gently until everything is evenly coated.
- Chill and serve: Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
Notes
This salad tastes even better the next day, making it ideal for meal prep throughout the week. Customize by adding sliced almonds, pumpkin seeds, or chopped walnuts for extra texture.
