Potluck Sweet and Crunchy Broccoli Salad

12 servings
15 min

Sweet and Crunchy Broccoli Salad is a crowd-pleasing, make-ahead recipe for your next potluck!

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, 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.

Potluck Sweet and Crunchy Broccoli Salad
Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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Ingredients
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.
Instructions

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, salt and pepper.
Pour the dressing over the slaw mixture and mix to combine. Refrigerate at least 2 hours up to overnight.
Tips
  • For best flavor, enjoy within 4 – 24 hours. If making it to serve the next day, wait and stir in sunflower seeds before serving so they retain some crunch. Crumbled bacon is a great addition to this salad too.
  • Adjust ingredients to your taste. The deli version at my grocery store has raisins as well as dried cranberries in this salad.
  • Makes a great side dish served alongside Easter ham, your favorite potato casserole and deviled eggs.
  • I used Greek yogurt instead of mayo in this salad for a healthier dressing option. The yogurt combined with the red wine vinegar adds a nice tang to round out the sweet in dressing from the sugar, dried cranberries and carrots in this crunchy salad. I used whole milk Greek yogurt, but use nonfat or low fat if you prefer.
Mary @ Home is Where the Boat Is
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