FARGO 鈥� This Creamy Broccoli Salad is bursting with flavor, and its vibrant colors make it practically irresistible, even to those who may not be fans of broccoli.
The recipe features fresh broccoli, sharp cheddar cheese, dried cranberries, pistachios and red onion, all tossed together in a creamy honey mustard dressing. Not only is this salad delicious, but it鈥檚 also quick and easy to prepare, making it perfect for spring and summer celebrations.
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I like to prepare the salad dressing first so the flavors can develop while I prepare the other ingredients. The dressing is a simple blend of pantry staples, including canola or extra-virgin olive oil, good mayonnaise, apple cider vinegar, honey, Dijon mustard and garlic.
The combination of mayonnaise and oil creates a lush and creamy dressing without being too heavy. For an even lighter version, you can substitute plain Greek yogurt for the mayo.
This recipe calls for a pound of fresh, raw broccoli, which I cut into small, bite-sized florets. This size ensures they distribute evenly throughout the salad and absorb the dressing better than larger pieces.
Whether I buy a head of broccoli or a bag of pre-cut florets, I trim the broccoli close to the cap, leaving just a bit of the stem, and then cut the larger florets into smaller pieces. Any leftover stems can be frozen and later used to make broccoli soup.
Sharp cheddar cheese pairs wonderfully with broccoli, and I prefer using a thick shred for this recipe. You can choose yellow or white cheddar or another semi-hard cheese like Monterey Jack, Gouda, havarti or Gruyere. I leave the cranberries whole, but you could also use dried cherries, raisins, or even fresh grapes for a refreshing twist.
When it comes to the pistachios, I chop them coarsely to keep them noticeable in the salad. However, I chop the red onion finely so it blends in smoothly. Feel free to use any nuts you have on hand, whether plain or toasted; sunflower or pumpkin seeds also work well.
Once all the chopping and measuring is complete, it鈥檚 time to assemble the salad. I recommend refrigerating it for at least two hours before serving, as this allows the flavors to meld together, and overnight is even better. This recipe yields about 2 quarts of salad or eight servings, and any leftovers will keep well in the fridge for several days.
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I really enjoy the blend of sweet and sour flavors in this salad. The Dijon mustard and apple cider vinegar give the dressing a tangy punch of acidity, which is balanced by the sweetness of the honey and dried cranberries. Even the broccoli adds a hint of sweetness alongside its pleasant, gentle bitterness.
According to my husband, this salad is so good that once you start eating it, you simply can鈥檛 stop! Easy to make, colorful and delicious, this Creamy Broccoli Salad is perfect for brunches, picnics, barbecues, or any excuse to whip it up.
Creamy Broccoli Salad
Makes about 2 quarts/8 servings
For the salad:
- 1 pound broccoli florets, chopped into small pieces
- 陆 cup dried cranberries (or any small, dried fruit)
- 陆 cup sharp cheddar cheese, thickly grated
- 1/3 cup pistachios, coarsely chopped (any nut will work)
- 1/3 cup red onion, finely chopped
- Creamy honey mustard dressing
For the Creamy Honey Mustard Dressing:
- 录 cup oil (extra-virgin olive oil or canola oil)
- 3 tablespoons good mayonnaise or plain Greek yogurt
- 2陆 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 clove garlic, minced
- 戮 teaspoon kosher salt
- 陆 teaspoon ground black pepper
Directions:
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Prepare the dressing first, so it has time to develop as you prepare the salad ingredients.
Place all the dressing ingredients in a medium bowl and whisk vigorously until it is creamy and well-combined. Let the dressing rest at room temperature as you prepare the ingredients for the salad. The dressing can be prepared in advance and refrigerated in an airtight container for up to 3 days before assembling the salad.
In a large bowl, toss together the broccoli, cranberries, cheese, pistachios and red onion. Pour half of the salad dressing over the salad and toss well to combine. Add the remaining dressing and toss again.
For best results, cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving, or even overnight.
Leftovers may be stored in an airtight container and refrigerated for up to 3 days.
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