Broccoli is one of the most nutrient-dense vegetables out there. It’s loaded with vitamin C, folate, vitamin K, and many other valuable nutrients. It’s part of the cruciferous vegetable family that promotes natural detoxification and has been shown to decrease cancer risk and increase heart health.
- ½ cup dried cranberries (I prefer apple juice–sweetened)
- ¾ cup apple cider vinegar
- 6 cups broccoli florets (about 2 broccoli heads)
- 6 cups broccoli stalks, finely chopped or shredded (from 2 broccoli heads)
- ½ cup sliced almonds, toasted
- ¼ cup finely chopped red onion
- 1 cup plain whole-milk yogurt
- 1 tablespoon maple syrup
- 3 tablespoons finely chopped fresh tarragon (plus more for garnish)
- 1 tablespoon finely chopped fresh parsley (plus more for garnish)
- ⅓ cup blue cheese crumbles
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
Start by quick-pickling the cranberries. Soak them in apple cider vinegar in a small bowl for at least 20 minutes, until they are plump and saturated (the longer the soak time, the better!).
Drain and add to a large mixing bowl. You can forgo quick-pickling the cranberries if you’d like and just add dried cranberries directly to the bowl. Next, add the broccoli florets and stalks, almonds, and red onion. Mix together until combined.
In a medium bowl, mix together all dressing ingredients.
Pour the dressing over the broccoli salad and mix together until the salad is evenly coated. Refrigerate for 20 to 30 minutes or until cool. Give the salad a quick stir and garnish with additional tarragon and parsley before serving.