Description
Loaded with juicy blueberries, crunchy broccolini, and nutty sunflower seeds, this broccolini salad is an easy side dish for every occasion. It’s tossed with a light and tangy yogurt dressing.
Ingredients
Scale
For the Yogurt Dressing
- 3/4 cup plain Greek yogurt
- 1 tablespoon dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
For the Broccolini Salad
- 12 ounces broccolini, including stems
- 1/2 cup blueberries
- 1/3 cup red onion, diced
- 1/4 cup unsalted sunflower seeds
- 1/4 cup dried cherries
Instructions
Make the Yogurt Dressing
- To a small bowl, add greek yogurt, mustard, honey and apple cider vinegar. Stir until combined. Set aside.
Make the Broccolini Salad
- Cut the florets off the top of the broccolini (should be about 2-3 cups). Add to a large bowl.
- To a small food processor, add broccolini stems. Pulse 4-5 times until stems are roughly chopped and almost look like a slaw.
- Add stems to the large bowl with broccolini florets along with blueberries, red onion, sunflower seeds and dried cherries.
- Pour dressing overtop and toss everything together until well combined.
- Serve or store in refrigerator until ready to serve.
Notes
- This salad is best fresh but can be refrigerated in an airtight container for up to 3 days. If making in advance, store dressing separately from salad.
Nutrition
- Serving Size: 3/4 cup
- Calories: 102
- Sugar: 14 g
- Sodium: 83 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 1 mg
