No Mayo Broccoli Salad with Blueberries and Apple

• Vegetarian
• Gluten free

• Produce

  • 1 Apple, large
  • 1 cup Blueberries, fresh
  • 1 1/2 lbs Broccoli, fresh
  • 1/2 cup Cranberries, dried
  • 1/4 cup Red onion

• Condiments

  • 1/4 cup Honey
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 tbsp Poppy seeds

• Oils & Vinegars

  • 2 tsp Apple cider vinegar

• Nuts & Seeds

  • 1/4 cup Sunflower seeds

• Dairy

  • 1 cup Greek yogurt

• Liquids

  • 1 tbsp Water

Found on kristineskitchenblog.stfi.re

Description

Ingredients

• 1 ½ pounds fresh broccoli, cut into bite-size pieces
• 1 cup fresh blueberries
• ¼ cup finely chopped red onion
• ½ cup dried cranberries
• ¼ cup sunflower seeds
• 1 large apple, chopped into bite-size pieces
• 1 tablespoon lemon juice
• 1 cup Greek yogurt
• ¼ cup honey
• 1 tablespoon lemon juice
• 2 teaspoons apple cider vinegar
• 1 tablespoon water
• 1 tablespoon poppy seeds

Directions

• Place broccoli, blueberries, red onion, cranberries, and sunflower seeds in a large bowl. In a small bowl, toss apple with 1 tablespoon lemon juice. Add to the big bowl with the salad.
• In a small bowl, whisk together all dressing ingredients. Pour dressing over the salad and toss gently to combine. Salad may be served immediately or refrigerated until serving. It will last for 2-3 days in the refrigerator.

Nutrition