Crunchy, creamy, and with a hint of sweetness, this Healthy Broccoli Salad Recipe is a gut-friendly side dish that adds a rainbow of colors to your dinner table.
Bright, tender-crisp, and nutty, this broccoli salad has seriously changed the way I think about the humble cruciferous veggie.
Before this salad, I only served broccoli two ways: steamed with a pat of butter, or grilled and served on a bed of hummus. But now, I’m prepping florets to stir into my favorite dressings and veggies every week—and this salad is the perfect starting point to introduce your palate to the concept!
It’s a rainbow medley of colors, and you can swap out or adjust the dressing and ingredients to suit your preferences. Plus, this gut-friendly salad tastes even better the longer it chills in your refrigerator!
Is broccoli salad Healthy?
This broccoli salad has it all! Broccoli, the cruciferous vegetable and star of the show, has fiber, vitamins C and K, minerals like calcium, potassium, and iron, and antioxidants. The supporting character, sunflower seeds, contains vitamin E, magnesium, and protein.
We also can’t forget the apple cider vinegar, which is packed with probiotic beneficial bacteria. When choosing which apple cider vinegar to buy at the grocery store, opt for a raw and unfiltered brand, ideally one that still contains the “mother.”
All these colorful ingredients work together to support your gut health, aid digestion, and provide a delicious and nutritious salad for your next meal!
What does it mean to eat the rainbow?
I’m not talking about the Skittles ad—the South Africans were doing it first!
South African food is often called rainbow cuisine, and this is because of their emphasis on eating a variety of colors on your plate. It also nods to the many different local cultures that have shaped the cuisine, and the melting pot of culinary influences from across the globe.
In particular, Seven Colors is a traditional South African meal that usually includes dishes like chicken or beef, rice, sweet potatoes, beets, pumpkin, cabbage, salad, coleslaw, or beans. Seven Colors brings a vibrant medley of dishes to your plate, making it easy to enjoy a deliciously diverse diet simply by focusing on eating a variety of colors.
I am truly obsessed with this philosophy, which is why you’ll find a rainbow of colors in this broccoli salad!
How to Make Ahead and Store
Once assembled, store this broccoli salad in the refrigerator for up to 4 days. This salad tastes even better after sitting in the refrigerator for a day, so keep those leftovers handy or make this salad the day before you want to serve it.
Serving Suggestions
Keeping to the Seven Colors theme, this salad would work perfectly as the side dish to your favorite grilled meats.
You can never go wrong with these Pineapple Thai Grilled Chicken Skewers With Peanut sauce, these Grilled Herb Hummus Chicken Kebabs, or this Simple Coffee-Rubbed Steak. For more side dish ideas, this salad pairs perfectly with Grilled Sweet Potatoes or Mashed Sweet Potatoes.
Recipe
Ingredients
- 1 pound small broccoli florets steamed until tender-crisp
- 1/2 cup red onion diced
- 1/3 cup sunflower seeds toasted in a hot pan
- 1/3 cup dried cranberries or cherries chopped
- 1/2 cup plain Greek yogurt 2% or full-fat
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1/2 tablespoon honey
- 1/2 teaspoon sea salt
- Freshly ground black pepper to taste
Instructions
- In a large mixing bowl, combine the broccoli florets, red onion, sunflower seeds, and dried cranberries.
- In a separate small bowl, whisk together the Greek yogurt, olive oil, apple cider vinegar, honey, sea salt, and black pepper until the dressing is smooth and well combined.
- Pour the dressing over the veggies and toss until all ingredients are well coated. Taste and adjust the seasoning as needed with additional salt, pepper, or vinegar.
- Let the salad sit for a few minutes to allow the flavors to meld, then serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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