Potluck Sweet and Crunchy Broccoli Salad

 Sweet and Crunchy Broccoli Salad is a crowd-pleasing,

make-ahead recipe for your next potluck!

This colorful and healthy salad is a medley of sweet, tangy and crunchy,

thanks to the creamy yogurt and vinegar dressing,

dried cranberries and salted sunflower seeds!

I so enjoyed reading all the comments left on this post of everyone’s Easter menus. This Crunchy Broccoli Salad would make a great side dish served alongside your Easter ham, favorite potato casserole and deviled eggs!

Potluck Sweet and Crunchy Broccoli Salad

Makes about (12) 1 cup servings

Salad Ingredients

1-12 oz. bag broccoli slaw

1 broccoli crown, cut into small florets

1 cup shredded or matchstick carrots

1/2 cup diced red onion (or more to taste)

1 cup dried cranberries

1 cup salted sunflower seeds

I used Greek yogurt instead of mayo in this salad for a healthier dressing option. The yogurt combined with the red wine vinegar adds a nice tang to round out the sweet in dressing from the sugar, dried cranberries and carrots in this crunchy salad. I used whole milk Greek yogurt, but use nonfat or low fat if you prefer. There is a good article ranking Greek yogurt, here.

Dressing Ingredients

3/4 cup plain Greek yogurt

1/3 cup red wine vinegar

1/3 cup sugar

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Directions

In a large bowl, combine broccoli slaw, florets, shredded carrots, cranberries, sunflower seeds, and red onion.

To make the dressing, whisk together Greek yogurt, red wine vinegar, sugar, salt and pepper.

Pour the dressing over the slaw mixture and mix to combine. Refrigerate at least 2 hours up to overnight.

Print Recipe

Potluck Sweet and Crunchy Broccoli Salad

A colorful and healthy salad and medley of sweet, tangy and crunchy, thanks to the creamy yogurt and vinegar dressing, dried cranberries and salted sunflower seeds. Makes about (12) 1 cup servings

Prep Time15 minutes mins

Cook Time0 minutes mins

chill time, 2 hours2 hours hrs

Total Time2 hours hrs 15 minutes mins

Course: Salad, Side Dish

Cuisine: American

Keyword: broccoli, dried cranberries, potluck, sunflower seeds

Servings: 12

Ingredients

Salad Ingredients

• 1 12 oz. bag broccoli slaw
• 1 broccoli crown cut into small florets
• 1 cup shredded or matchstick carrots
• 1/2 cup diced red onion or more to taste
• 1 cup dried cranberries
• 1 cup salted sunflower seeds

Dressing Ingredients

• 3/4 cup plain Greek yogurt
• 1/3 cup red wine vinegar
• 1/3 cup sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper.

Instructions

• In a large bowl, combine broccoli slaw, florets, shredded carrots, cranberries, sunflower seeds, and red onion.
• To make the dressing, whisk together Greek yogurt, red wine vinegar, sugar, salt and pepper.
• Pour the dressing over the slaw mixture and mix to combine. Refrigerate at least 2 hours up to overnight.

Notes

•  For best flavor, enjoy within 4 – 24 hours. If making it to serve the next day, wait and stir in sunflower seeds before serving so they retain some crunch. Crumbled bacon is a great addition to this salad too.
• Adjust ingredients to your taste. The deli version at my grocery store has raisins as well as dried cranberries in this salad.
• Makes a great side dish served alongside Easter ham, your favorite potato casserole and deviled eggs.
• I used Greek yogurt instead of mayo in this salad for a healthier dressing option. The yogurt combined with the red wine vinegar adds a nice tang to round out the sweet in dressing from the sugar, dried cranberries and carrots in this crunchy salad. I used whole milk Greek yogurt, but use nonfat or low fat if you prefer.

 

I had to photograph this salad right after I made it as I was losing daylight with our stormy weather.

The flavors and dressing didn’t have time to meld yet so the salad appears dry,

but trust me. . . there is plenty of dressing to make it creamy and tangy!

While we have eaten leftovers of this salad two days later, for best flavor, I prefer it within 4 – 24 hours.

If I’m making it to serve the next day, I’ll wait and stir in sunflower seeds before serving so they retain some crunch.

Crumbled bacon is a great addition to this salad too as in this Potluck Broccoli-Grape Pasta Salad.

Adjust ingredients in this salad to your taste. I only used 1/2 cup of red onion since we’re not big fans of raw onion.

The deli version at my grocery store has raisins as well as dried cranberries in this salad.

Farmer Bunny / Pottery Barn, a couple of years ago

Spade and Shovel Salad Servers / Pottery Barn, several years ago

Tablecloth / Ralph Lauren, HomeGoods, a couple of years ago

Hop over to find 16+ Easter Recipes for Sides, Salads and Desserts, HERE.

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