Potluck Sweet and Crunchy Broccoli Salad

This colorful and healthy salad is a satisfying medley of sweet, tangy and crunchy! Instead of mayo, it's lightened up with a creamy yogurt and vinegar dressing. Dried cranberries and salted sunflower seeds add some sweet texture and crunch. Our family enjoys it served as a side for Easter, alongside ham, hash brown casserole and deviled eggs!

While we have eaten leftovers of this salad two days later, for best flavor we prefer it within 4 – 24 hours.

If I’m making it to serve the next day, I’ll wait and stir in the sunflower seeds right before serving so they retain some crunch.

Optional: Bacon is a delicious addition to this salad. Add 2 - 3 slices crumbled cooked bacon to the salad right before serving.

(Bunny wheelbarrow serving bowl and garden salad servers came from Pottery Barn several years ago.)

Makes about (12) 1 cup servings

Salad Ingredients

• 1-12 oz. bag broccoli slaw
• 1 broccoli crown, cut into small florets
• 1 cup shredded or matchstick carrots
• 1/2 cup diced red onion (or more to taste)
• 1 cup dried cranberries
• 1 cup salted sunflower seeds

Dressing Ingredients



• 3/4 cup plain Greek yogurt
• 1/3 cup red wine vinegar
• 1/3 cup sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

• In a large bowl, combine broccoli slaw, florets, shredded carrots, cranberries, sunflower seeds, and red onion.
• To make the dressing, whisk together Greek yogurt, red wine vinegar, sugar, salt and pepper.
• Pour the dressing over the slaw mixture and mix to combine. Refrigerate at least 2 hours up to overnight.

If you a fan of pasta salad, you might want to try this broccoli-pasta salad variation, made with grapes, pecans, red onions and pecans. You can find the recipe, HERE.

Hop over to find 16+ Easter Recipes for Sides, Salads and Desserts,  HERE.