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SideChef
Recipes
Dairy-Free
Broccoli and Cranberry Salad

10 INGREDIENTS • 3 STEPS • 15MINS

Broccoli and Cranberry Salad

Recipe
Crisp, nutritious and delicious. This salad with a refreshing creamy dill dressing is sure to be a winner.
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Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
Crisp, nutritious and delicious. This salad with a refreshing creamy dill dressing is sure to be a winner.
15MINS
Total Time
$9.80
Cost Per Serving
Ingredients
Servings
1
us / metric
Broccoli Florets
6 cups
Broccoli Florets
Red Onion
1/2
Red Onion, thinly sliced
Raw Cashews
1/2 cup
Raw Cashews, chopped
or Raw Almonds
Dried Cranberries
1/2 cup
Dried Cranberries
or Halved Grapes
Creamy Dressing
Coconut Yogurt
1 cup
Coconut Yogurt
or Sheep's Yogurt
Lemon
1 1/4
Lemons, juiced
1/4 cup juice per serving
Fresh Dill
2 Tbsp
Fresh Dill, chopped
Garlic Powder
1 tsp
Garlic Powder
Apple Cider Vinegar
1 tsp
Apple Cider Vinegar
or White Wine Vinegar
Sea Salt
as needed
Sea Salt
Nutrition Per Serving
VIEW ALL
Calories
1263
Fat
55.9 g
Protein
51.0 g
Carbs
153.8 g
Add to plan
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Broccoli and Cranberry Salad
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author_avatar
Joyous Health
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
Cooking InstructionsHide images
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), juice from Lemons (1 1/4), Fresh Dill (2 Tbsp), Garlic Powder (1 tsp), Apple Cider Vinegar (1 tsp) and Sea Salt (as needed).
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!
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!
Tags
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Dairy-Free
American
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegetarian
Salad
Spring
Summer
Vegetables
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