This wonderful recipe is a feature from my most recent cookbook The Joyous Cookbook.
This cookbook is a true reflection of how my family and I eat and how I recommend others to eat; a variety of colourful, nourishing whole foods-based foods that are both good for you and taste delicious too!
This salad is SO yummy and fragrant. If you've been making my recipes for a while, you'll know I love to make use of fresh herbs. It's such a simple way to add a whole whack of flavour and nutrition at the same time and the dill in this recipe does just that!
- Gluten-Free
- Grain-Free
- Dairy-Free (if you choose to use coconut yogurt)
- Vegetarian-Friendly
- Detox-Friendly
In this video, I'll be showing you step-by-step how to make this Broccoli and Cranberry Salad. By the way, if you enjoy watching videos of me creating joyous recipes, please let me know! I really do enjoy making them for you, but it's important that you are loving them too!
Looking for something delicous to pair this salad with? Here are a couple of ideas:
Salads
Broccoli and Cranberry Salad with Creamy Dill Dressing
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Ingredients
- 6 cups (1.5 L) broccoli florets
- 1/2 medium red onion, thinly sliced
- 1/2 cup (125 mL) roughly chopped raw cashews or almonds
- 1/2 cup (125 mL) dried cranberries or halved grapes
Creamy Dressing
- 1 cup (250 mL) coconut yogurt or sheep's yogurt
- 1/4 cup (60 mL) lemon juice
- 2 tablespoons (30 mL) chopped fresh dill
- 1 teaspoon (5 mL) garlic powder
- 1 teaspoon (5 mL) apple cider vinegar or white wine vinegar
- 1/2 teaspoon (2 mL) sea salt
Instructions
- Prepare the broccoli. Bring a large pot of water to a boil. Add the broccoli and cook for 2 to 3 minutes, until crisp-tender and bright green. Drain the broccoli and rinse in cold water. Place in a large bowl and chill in the fridge while you make the dressing.
- Meanwhile, make the Creamy Dill Dressing In a small bowl, whisk together the yogurt, lemon juice, dill, garlic powder, apple cider vinegar and sea salt.
- Assemble the Broccoli and Cranberry Salad. To the broccoli, add the red onion, cashews and cranberries. Pour the dressing over the salad and toss. Refrigerate until ready to serve. This salad is best served the day it is made or it gets soggy. EnJOY!
Okay, I will leave you to make this super yummy recipe! I can't wait to hear what you think!
Joy xo
Hi Joy, Can we be your favourite dried cranberry? We make dried cranberries with 40% less sugar than standard brands, and they are available across Canada. I would love to chat via email.
ReplySure! If they are free from preservative I'd love to try them out! You can email my team at [email protected] Thanks for reaching out!
How many servings is this recipe and how many net carbs per serving?
ReplyIt serves 4 but I don't know how many net carbs. I would stick the info into a fitness app like my fitnesspal or or something and you can likely quickly calculate it. Enjoy, this salad is super yummy!
I really liked this recipe, except that I made it with Greek yogurt. All of the proportions are perfect. Maybe it's just me, but for some reason yogurt based dressings seem to leave me "wanting". Will the coconut or sheep's milk yogurt be heavier? I thought about adding a little bit of mayo to give it a bit more weightiness. Maybe some avocado oil? Do you know what I'm taking about? Is it the oil (fat) heaviness I'm after? It sort of tastes (or feels?) watered-down. Help! 😜😊
ReplyDid you eat this salad with anything else? Like protein or fat? You could try adding chickpeas, that may be enough to make it more satisfying. Coconut yogurt will be fattier than greek yogurt which is usually zero fat. My fave way to make this lately is with sheep's milk yogurt.
Hi Joy, Thank you for this quick and tasty recipe, I literally just finished eating this for my lunch. Just a note, both my parents were born in Vienna, Austria, beautiful city. I live in Burlington, Ontario close to Goodness Me.
ReplyOh wow that's so neat! I love Vienna so much. We visit every single summer, except this year of course. I hope we can go next year. Glad you loved this recipe!
So good, i love the dill flavour. I made it with grapes.
Replymmm, love the grapes!!