2headsfresh broccoli, chopped into small florets (about 4 cups)
1/4cupred onion, diced
3/4cupplain Greek yogurt
2Tablespoonsapple cider vinegar
Bring a pot of water to a boil. Add broccoli and cook for just a few seconds, to blanch it. Drain water (or remove the broccoli with a slotted spoon) and allow to cool. Use a paper towel to blot any excess water from the broccoli florets.
In a large bowl toss together broccoli, apples, red onion, almonds, sunflower seeds, and dried cranberries.
For the dressing:
Whisk together all ingredients until smooth. Drizzle the dressing, just a little at a time, over the salad and toss to combine. Chill for at least one hour before serving.
More Addition Ideas:
Cheese: cubed cheddar cheese, shredded parmesan or feta.
Nuts: use your favorite kind, like pecan or walnuts.
Make Ahead Instructions: The salad tastes best made a few hours ahead of time, or up to several days ahead. Toss the apples in a little bit of lemon juice to keep them from browning.