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RECIPE
10 INGREDIENTS3 STEPS15MIN

Broccoli and Cranberry Salad

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Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
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Crisp, nutritious and delicious. This salad with a refreshing creamy dill dressing is sure to be a winner.

15MIN

Total Time
Joyous Health
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
GO TO BLOG
Ingredients
US / METRIC
Servings:
1
Serves 1
Ingredient List
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1/2
Red Onion , thinly sliced
1/2 cup
Raw Cashews , chopped
or Raw Almonds
1/2 cup
Dried Cranberries
or Halved Grapes
Creamy Dressing
1 cup
Coconut Yogurt
or Sheep's Yogurt
1/4 cup
2 Tbsp
Fresh Dill , chopped
1 tsp
Garlic Powder
1 tsp
or White Wine Vinegar
1/2 tsp
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Nutrition Per Serving
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CALORIES
1246
FAT
55.8 g
PROTEIN
49.9 g
CARBS
148.9 g

Directions

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Step 1
Prepare the broccoli. Bring a large pot of water to a boil. Add the Broccoli Florets (6 cups) and cook for 2 to 3 minutes, until crisp-tender and bright green. Drain the broccoli and rinse in cold water. Place in a large bowl and chill in the fridge while you make the dressing.
Step 2
Meanwhile, make the Creamy Dill Dressing In a small bowl, whisk together the Coconut Yogurt (1 cup) , Lemon Juice (1/4 cup) , Fresh Dill (2 Tbsp) , Garlic Powder (1 tsp) , Apple Cider Vinegar (1 tsp) and Sea Salt (1/2 tsp) .
Step 3
Assemble the Broccoli and Cranberry Salad. To the broccoli, add the Red Onion (1/2) , Raw Cashews (1/2 cup) and Dried Cranberries (1/2 cup) . Pour the dressing over the salad and toss. Refrigerate until ready to serve. This salad is best served the day it is made or it gets soggy. Enjoy!

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Nutrition Per Serving
Calories
1246
% Daily Value*
Fat
55.8 g
72%
Saturated Fat
28.8 g
144%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
148.9 g
54%
Fiber
46.0 g
164%
Sugars
84.4 g
--
Protein
49.9 g
100%
Sodium
1149.3 mg
50%
Vitamin D
--
--
Calcium
553.7 mg
43%
Iron
14.1 mg
78%
Potassium
556.1 mg
12%
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