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Homemade Broccoli Salad Recipe photo

Broccoli Salad Recipe

This Broccoli Salad is a crunchy delight! Packed with vibrant veggies and a creamy dressing, it's perfect for any gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups broccoli florets sliced
  • 1/2 medium red onion thinly sliced
  • 1/2 cup shredded carrot (about 1 small carrot)
  • 3/4 cup pomegranate arils
  • 1/2 cup dried cranberries
  • 1/2 cup pine nuts or almond slices toasted
  • 1/2 cup pecan halves
  • 1 cup mayonnaise
  • 1 zest lemon
  • 3 tablespoons lemon juice
  • 3 tablespoons honey
  • 1 tablespoon poppy seeds

Equipment

  • Large mixing bowl
  • Whisk
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving Dish

Method
 

Instructions
  1. Start by washing the broccoli florets thoroughly. Slice them into bite-sized pieces and place them in a large mixing bowl.
  2. Add the sliced red onion, shredded carrot, pomegranate arils, dried cranberries, and toasted pine nuts or almond slices to the bowl. Toss everything together gently to combine.
  3. In a separate bowl, whisk together the mayonnaise, lemon zest, lemon juice, honey, and poppy seeds.
  4. Pour the dressing over the broccoli mixture and toss everything together until well-coated. Cover the bowl and refrigerate for at least 30 minutes.
  5. After chilling, give the salad one last toss and serve it in a beautiful dish.

Notes

  • Prep the broccoli and vegetables in advance and store them in an airtight container for up to 2 days.
  • Make the dressing separately and refrigerate it for up to a week.
  • Avoid freezing the salad to maintain texture.