Broccoli & Cranberry Salad
Looking for a fresh, crunchy, and flavour-packed salad that’s both nutritious and delicious? This broccoli & cranberry salad is fresh, colourful, and loaded with a mix of textures—crisp broccoli, chewy cranberries, and crunchy almonds or seeds. Whether you’re prepping for a summer BBQ, meal-prepping for the week, or just craving something light and refreshing, this salad is the perfect go-to.
Ingredients:
- 1/2 large or 1 small head of broccoli – cut into very small pieces
- 1 medium carrot – grated or finely chopped
- 1/2 tin of chickpeas – drained and rinsed
- 1/2 cup dried cranberries
- 1/4-1/2 red onion – depending on size
- 1/2 cup toasted almonds or seeds
Homemade Dressing:
- Juice of 1 lemon
- 1/2 cup Greek yoghurt
- 1tbsp grainy mustard
- 1-2 cloves of crushed garlic
- finely sliced parsley
Method:
- Add broccoli, carrot, cranberries, chickpeas and red onion into bowl.
- Mix together dressing ingredients in a cup.
- Pour dressing ingredients over serving bowl.
- Garnish with seeds/almonds.
Notes:
- Broccoli is in season at the moment, packed with fibre, vitamins and antioxidants – helping support your immune system and overall gut health.
- Chickpeas are a great plant-based protein option, packed with fibre and essential minerals like iron and magnesium – sustaining energy throughout the day and supporting digestive health
- This salad makes a great side dish, work lunch or light dinner. Serve on it’s own or alongside grilled chicken, fish or tofu for extra protein!
- Taking this salad for lunch? Instead of chickpeas, add grilled chicken, tofu or salmon for more protein!
- If you want a dairy free option, swap Greek yoghurt for coconut yoghurt or use a light vinaigrette instead.
