Step 1: Prep the Veggies
- Chop broccoli into bite-sized florets and thinly slice the stems for extra crunch.
- Toss apples with lemon juice to prevent browning.
Step 2: Mix the Dressing
- In a bowl, whisk Greek yogurt, honey, apple cider vinegar, and optional spices until smooth.
Step 3: Assemble the Salad
- In a large bowl, combine broccoli, apples, cranberries, and sunflower seeds.
- Pour dressing over the top and toss gently to coat.
Step 4: Chill & Serve
- Refrigerate for 30 minutes to let flavors meld.
- Serve cold or at room temperature for best texture.
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Variations to Elevate Your Salad
- Gluten-Free : Ensure dressing ingredients (like vinegar) are GF-certified.
- Vegan : Substitute yogurt with coconut-based cream or vegan mayo.
- Protein Hack : Add grilled chicken, chickpeas, or tofu for a main-dish upgrade.
- Cheesy Twist : Sprinkle feta or goat cheese for tangy richness.
Storage & Meal Prep Tips
- Refrigerate : Store in an airtight container for up to 4 days (add dressing just before serving to avoid sogginess).
- Freeze : Freeze broccoli florets separately for 3 months (use fresh apples when ready to serve).
- Party Hack : Double the batch and serve in mason jars for grab-and-go portions!
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FAQs: Answering Your Top Questions
Q: Can I use other apples?
A: Yes! Gala, Fuji, or Granny Smith work well, but Honeycrisp offers the best sweetness and crunch.
Q: How to keep apples from browning?
A: Toss with lemon juice or soak in salt water (1 tsp salt + 1 cup water) for 5 minutes before draining.
Q: Can I make this ahead of time?
A: Absolutely! Store dry ingredients separately and add dressing right before serving.
Q: What if I don’t have apple cider vinegar?
A: Substitute with white wine vinegar or a splash of lemon juice.
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Final Thoughts
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