11 Christmas Broccoli Salad Recipes That Always Impress

When the holiday season rolls around, I love to bring a dish that’s both beautiful and delicious to family gatherings. A broccoli salad can be transformed into a festive masterpiece with the right ingredients. The combination of the crunchy walnuts and sweet cranberries offers a delightful twist. Each variation has its own special charm. Which one will become your new holiday favorite?

Classic Broccoli Salad With Bacon and Cheddar

Classic Broccoli Salad With Bacon and Cheddar is a delightful and flavorful dish that’s perfect for any festive occasion, especially during the Christmas season. This salad combines the crisp freshness of broccoli with the savory crunch of bacon and the creamy sharpness of cheddar cheese, resulting in a well-balanced and satisfying dish.

The addition of a tangy dressing elevates the flavors and brings everything together for a revitalizing salad that can be a standout side dish at your holiday table. Ideal for serving 4-6 people, this salad is easy to prepare and can be made ahead of time, allowing you to focus on other holiday preparations.

The combination of textures and flavors makes it a crowd-pleaser, and even those who aren’t fond of broccoli might find themselves enjoying this festive creation. Ready in just a few steps, this Classic Broccoli Salad With Bacon and Cheddar is sure to become a staple in your holiday recipe collection.

Ingredients:

• 4 cups broccoli florets
• 6 slices of bacon, cooked and crumbled
• 1 cup cheddar cheese, shredded
• 1/2 cup red onion, finely chopped
• 1/2 cup sunflower seeds
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• Salt and pepper to taste

Instructions:

1. Prepare the Broccoli: Begin by washing the broccoli thoroughly. Cut the broccoli into bite-sized florets and set aside.
2. Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Once cooked, remove the bacon from the skillet and place it on a paper towel to drain the excess grease. Once cooled, crumble the bacon into small pieces.
3. Make the Dressing: In a small mixing bowl, combine the mayonnaise, apple cider vinegar, and sugar. Whisk together until the sugar is dissolved and the dressing is smooth. Add salt and pepper to taste.
4. Assemble the Salad: In a large salad bowl, combine the broccoli florets, crumbled bacon, shredded cheddar cheese, chopped red onion, and sunflower seeds. Pour the dressing over the salad ingredients and toss until everything is evenly coated.
5. Chill the Salad: Cover the salad bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld and enhances the overall taste of the salad.

Extra Tips:

For the best results, make sure to use fresh, crisp broccoli to maintain the texture and flavor of the salad. If you’re preparing this dish in advance, keep the dressing separate and combine it with the salad ingredients an hour before serving to prevent the broccoli from becoming soggy.

You can also add dried cranberries or raisins for a touch of sweetness, or substitute the sunflower seeds with toasted almonds for a nutty flavor. Adjust the amount of sugar in the dressing according to your taste preference. Enjoy experimenting with the recipe to suit your taste and make it your own!

Festive Cranberry Broccoli Salad

This Festive Cranberry Broccoli Salad is a revitalizing and colorful side dish perfect for your holiday table. The combination of crisp broccoli, sweet dried cranberries, and crunchy almonds, all tossed in a creamy, tangy dressing, makes for a delightful dish that’s both nutritious and delicious.

Not only does it add a pop of color to your Christmas spread, but it also offers a burst of flavors and textures that will complement any main course. Perfect for serving 4-6 people, this salad is quick and easy to prepare, making it an ideal choice for busy holiday gatherings.

The ingredients are readily available and can be easily adjusted to suit your taste preferences. Whether you’re hosting a festive dinner or simply looking to add some holiday cheer to your meal, this salad is sure to be a crowd-pleaser.

Ingredients:

• 4 cups fresh broccoli florets
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds
• 1/4 cup red onion, finely chopped
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Prepare the Broccoli: Wash and thoroughly dry the broccoli. Cut the broccoli into small bite-sized florets to guarantee they’re easy to eat and blend well with the rest of the ingredients.
2. Mix the Dressing: In a small bowl, combine the mayonnaise, apple cider vinegar, honey, salt, and pepper. Whisk until smooth and creamy. Adjust the seasoning to your liking. This dressing will add a tangy and slightly sweet flavor to the salad, enhancing its festive appeal.
3. Combine the Ingredients: In a large mixing bowl, combine the broccoli florets, dried cranberries, sliced almonds, and chopped red onion. Toss to mix all the ingredients evenly.
4. Dress the Salad: Pour the prepared dressing over the broccoli mixture. Gently toss the salad until all the ingredients are well coated with the dressing. Make sure the dressing is evenly distributed for the best flavor.
5. Chill Before Serving: Cover the salad and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld together and enhances the overall taste of the dish.

Extra Tips:

For an extra burst of flavor, you can add crumbled feta cheese or goat cheese to the salad before serving. If you prefer a less creamy dressing, you can reduce the mayonnaise and increase the apple cider vinegar slightly for a lighter version.

Additionally, feel free to substitute the almonds with other nuts like walnuts or pecans if you prefer. This salad can be made a day in advance, making it a great option for entertaining during the busy holiday season. Just be sure to store it in an airtight container in the refrigerator to maintain its freshness.

Broccoli Salad With Pomegranate and Walnuts

Broccoli Salad With Pomegranate and Walnuts is a delightful and festive dish perfect for holiday gatherings. This salad combines the vibrant green of broccoli with the ruby red of pomegranate seeds, creating a visually stunning and nutrient-rich dish. The addition of walnuts brings a satisfying crunch and a hint of earthiness, while a tangy dressing ties all the flavors together.

It’s a rejuvenating and healthy option that can complement any holiday feast. This salad is easy to prepare and can be made ahead of time, making it a stress-free addition to your Christmas menu. The combination of textures and flavors will delight your taste buds and impress your guests.

It’s a great way to incorporate more vegetables into your holiday meals without sacrificing taste or presentation. With just a few simple ingredients and steps, you’ll have a beautiful and delicious salad ready to serve.

Ingredients for 4-6 servings:

• 4 cups broccoli florets
• 1/2 cup pomegranate seeds
• 1/2 cup walnuts, roughly chopped
• 1/4 cup red onion, finely chopped
• 1/3 cup feta cheese, crumbled
• 1/3 cup Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Broccoli: Begin by washing and cutting the broccoli into small florets. Blanch the florets in boiling water for 1-2 minutes, then immediately transfer them into a bowl of ice water to stop the cooking process. This step keeps the broccoli crisp and vibrant green.
2. Mix the Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, and honey until smooth. Season with salt and pepper to taste. This dressing will add a creamy tang to the salad.
3. Combine Ingredients: In a large mixing bowl, combine the blanched broccoli, pomegranate seeds, chopped walnuts, red onion, and crumbled feta cheese. Pour the dressing over the salad and toss gently to affirm everything is well coated.
4. Chill the Salad: Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together for a more cohesive taste.
5. Serve: Once chilled, give the salad a final toss before serving. Adjust seasoning if necessary and enjoy your festive Broccoli Salad With Pomegranate and Walnuts.

Extra Tips:

To enhance the flavor of this salad, consider toasting the walnuts in a dry skillet over medium heat for a few minutes until they’re fragrant. This adds depth to their flavor and a bit of extra crunch.

If you prefer a sweeter salad, you can increase the amount of honey in the dressing. For a more acidic punch, add a splash more of apple cider vinegar. This salad is versatile, so feel free to adjust the ingredients to your taste preferences.

Creamy Broccoli and Apple Salad

Creamy Broccoli and Apple Salad is a delightful dish that combines the crispness of fresh broccoli with the sweet juiciness of apples. This salad is perfect for a holiday gathering or as a revitalizing side dish at Christmas dinner. The creamy dressing ties all the flavors together, providing a perfect balance of tanginess and sweetness.

The addition of crunchy nuts and chewy dried cranberries makes this salad not only delicious but also a textural delight. This salad is also incredibly easy to prepare, making it a go-to option for busy holiday schedules. It’s colorful and vibrant, sure to add a festive touch to your table.

Whether you’re looking to impress your guests or simply want a healthy and tasty dish to accompany your main course, this Creamy Broccoli and Apple Salad won’t disappoint.

Ingredients (Serving Size: 4-6 people):

• 4 cups fresh broccoli florets
• 2 medium apples, cored and chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped nuts (such as walnuts or pecans)
• 1/4 cup finely chopped red onion
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• Salt and pepper to taste

Instructions:

1. Prepare the Broccoli: Begin by washing the broccoli thoroughly under cold water. Cut the broccoli into small, bite-sized florets. Confirm the pieces are approximately the same size for even dressing coverage.
2. Chop the Apples: Core and chop the apples into small pieces. You can leave the skin on for added color and texture. Add the chopped apples to a large mixing bowl with the broccoli.
3. Mix the Dry Ingredients: Add the dried cranberries, chopped nuts, and finely chopped red onion to the bowl with the broccoli and apples. Gently toss to combine the ingredients evenly.
4. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth and well combined. Season the dressing with salt and pepper to taste.
5. Combine Everything: Pour the dressing over the broccoli mixture. Use a large spoon to gently mix the salad until all the ingredients are well coated with the dressing.
6. Chill the Salad: Cover the salad with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the salad to chill, enhancing the taste.

Extra Tips:

When preparing the Creamy Broccoli and Apple Salad, it’s crucial to use fresh, crisp broccoli for the best texture. If you prefer a less raw taste, you can briefly blanch the broccoli in boiling water for 1 minute, then plunge it into ice water to stop the cooking process.

For the nuts, consider toasting them lightly in a pan to bring out more flavor. Ultimately, if you desire a lighter version of this salad, you can substitute half of the mayonnaise with Greek yogurt for the dressing. Enjoy your festive, delicious salad!

Broccoli Salad With Honey Dijon Dressing

Broccoli Salad with Honey Dijon Dressing is a delightful and invigorating dish perfect for your Christmas feast. This salad combines the crunchiness of fresh broccoli with the sweetness of cranberries and the nutty flavor of sunflower seeds, all brought together with a tangy and sweet honey Dijon dressing.

It’s a vibrant addition to any holiday table that not only looks festive but also delivers a burst of flavors and textures. This dish can serve as a side salad or even a light main course for your gathering.

The Honey Dijon Dressing adds an irresistible zest to the salad, making it a crowd-pleaser for both adults and children. The salad isn’t only delicious but also packed with nutrients, making it a healthier addition to your holiday menu.

Perfectly suited for a serving size of 4-6 people, this Broccoli Salad is easy to prepare and is sure to be a hit at your Christmas celebration.

Ingredients (Serving Size: 4-6 people):

• 5 cups fresh broccoli florets
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds
• 1 small red onion, finely chopped
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup cooked and crumbled bacon (optional)

For the Honey Dijon Dressing:

• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Broccoli: Wash and thoroughly dry the broccoli. Cut it into bite-sized florets, making certain they’re uniform for even mixing. Place the florets into a large mixing bowl.
2. Mix the Salad Ingredients: Add the dried cranberries, sunflower seeds, finely chopped red onion, shredded cheddar cheese, and crumbled bacon (if using) to the bowl with the broccoli. Toss everything together to make certain the ingredients are well combined.
3. Make the Dressing: In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth and creamy. Season with salt and pepper to taste.
4. Combine Salad and Dressing: Pour the Honey Dijon Dressing over the broccoli mixture. Use a large spoon or salad tongs to gently toss the salad until all the ingredients are evenly coated with the dressing.
5. Chill and Serve: For the best flavor, cover the salad and refrigerate it for at least one hour before serving. This allows the flavors to meld and the broccoli to soak up the dressing. Serve chilled as a side dish or light main course.

Extra Tips:

To enhance the flavor of your Broccoli Salad with Honey Dijon Dressing, consider roasting the sunflower seeds lightly before adding them to the salad for an extra depth of flavor.

If you prefer a healthier option, you can substitute Greek yogurt for mayonnaise in the dressing. Additionally, if you’re preparing the salad ahead of time, keep the dressing separate and mix it in just before serving to maintain the crunchiness of the broccoli.

Citrus Infused Broccoli Salad

Broccoli salads are a delightful way to enjoy fresh vegetables, and when infused with citrus, they become even more invigorating and flavorful. This Citrus Infused Broccoli Salad is an ideal dish to add a zesty twist to your Christmas table. The invigorating notes of citrus perfectly complement the crunch of fresh broccoli, creating a vibrant salad that can serve as a side dish or a light main. The combination of textures and flavors makes it a versatile addition to any festive meal.

This recipe combines the crispness of broccoli with the tang of citrus fruits, making it a colorful and nutritious option for a holiday spread. The citrus not only enhances the taste of the broccoli but also adds a burst of vitamin C, which is especially beneficial during the winter months. This salad is quick to prepare and can be made ahead of time, allowing the flavors to meld beautifully. It serves 4-6 people, making it perfect for a family gathering or a small holiday party.

Ingredients:

• 4 cups broccoli florets
• 1 medium orange, peeled and segmented
• 1 medium grapefruit, peeled and segmented
• 1/2 cup red onion, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup slivered almonds
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Prepare the Broccoli: Start by washing the broccoli thoroughly. Cut the broccoli into small, bite-sized florets. Blanch the florets in boiling water for about 2 minutes, then immediately transfer them to an ice bath to stop the cooking process and retain their bright green color. Drain well and set aside.
2. Segment the Citrus Fruits: Carefully peel the orange and grapefruit, removing as much of the white pith as possible. Segment the fruits by cutting between the membranes to release the segments. Collect any juice that may be released during the process.
3. Mix the Salad Base: In a large mixing bowl, combine the blanched broccoli florets, orange segments, grapefruit segments, sliced red onion, dried cranberries, slivered almonds, and chopped parsley. Toss gently to combine.
4. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, lemon zest, and any reserved citrus juice. Season the dressing with salt and pepper to taste.
5. Combine and Serve: Pour the dressing over the salad mixture, tossing gently to ensure all ingredients are well coated. Allow the salad to sit for at least 15 minutes before serving to let the flavors meld. Adjust seasoning if necessary.

Extra Tips:

For an added layer of flavor, consider roasting the slivered almonds before adding them to the salad. This will enhance their nuttiness and add a warm crunch.

If you want to prepare this salad ahead of time, keep the dressing separate and mix it with the salad just before serving to maintain the broccoli’s crispness. Additionally, you can substitute the honey with maple syrup for a vegan version of the dressing.

Enjoy your festive Citrus Infused Broccoli Salad as an invigorating part of your holiday meal!

Broccoli Salad With Toasted Almonds and Feta

Broccoli Salad with Toasted Almonds and Feta is a delightful and nutritious dish that brings together the vibrant flavors of fresh broccoli, creamy feta cheese, and the nutty crunch of toasted almonds. This salad is perfect for holiday gatherings, offering a revitalizing and healthy contrast to more indulgent dishes typically served during Christmas feasts.

The combination of textures and flavors makes it a standout side dish that complements a variety of main courses, or it can be enjoyed on its own as a light meal. The key to this salad is the balance of ingredients, which includes a tangy dressing that ties everything together.

The broccoli provides a hearty base, while the almonds add a crisp texture and the feta offers a creamy, salty contrast. The dressing, typically made with olive oil, lemon juice, and a touch of honey or Dijon mustard, enhances the natural flavors of the ingredients without overpowering them.

This Broccoli Salad with Toasted Almonds and Feta isn’t only delicious but also easy to prepare, making it an excellent choice for busy holiday preparations.

Ingredients for 4-6 servings:

• 4 cups broccoli florets
• 1/2 cup slivered almonds
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, finely chopped
• 1/2 cup dried cranberries
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Broccoli: Begin by washing the broccoli thoroughly under cold water. Cut the broccoli into bite-sized florets and blanch them in boiling water for about 2 minutes. Immediately transfer the broccoli to an ice bath to stop the cooking process and retain their bright green color. Drain well and set aside.
2. Toast the Almonds: In a small skillet over medium heat, add the slivered almonds. Stir frequently until they’re golden brown and fragrant, typically taking about 3-4 minutes. Remove from heat and let cool.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, and honey until well combined. Season with salt and pepper to taste. Adjust the acidity or sweetness if necessary.
4. Assemble the Salad: In a large salad bowl, combine the blanched broccoli, toasted almonds, crumbled feta, chopped red onion, and dried cranberries. Pour the dressing over the salad and toss gently to guarantee all ingredients are evenly coated.
5. Chill and Serve: Allow the salad to sit in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld together beautifully. Serve chilled and enjoy!

Extra Tips:

For an extra burst of flavor, consider adding a pinch of red pepper flakes to the dressing for a bit of heat. If you prefer a creamier dressing, you can incorporate a tablespoon of Greek yogurt into the mix.

To enhance the texture, you can add some crumbled bacon or a sprinkle of sunflower seeds. When selecting broccoli, opt for fresh, firm florets for the best results. This salad can be made a day in advance, making it a convenient option for holiday meal prep.

Spicy Sriracha Broccoli Salad

Spicy Sriracha Broccoli Salad is a vibrant and zesty twist on the traditional broccoli salad, perfect for adding a kick to your Christmas spread. This dish combines fresh, crunchy broccoli florets with a spicy, tangy dressing that includes sriracha, giving it an exciting flavor profile.

Paired with crisp vegetables and a sprinkle of sesame seeds, this salad offers both texture and taste that will leave your guests wanting more.

This salad is easy to prepare and can be made a few hours in advance, allowing the flavors to meld together. It’s a delightful side dish that caters to those who enjoy a bit of heat with their greens. Serve it alongside your holiday favorites to add a revitalizing, bold counterpoint to richer festive dishes.

Ingredients (Serves 4-6):

• 4 cups of fresh broccoli florets
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/2 cup sliced red onion
• 1/4 cup chopped fresh cilantro
• 1/2 cup mayonnaise
• 2 tablespoons sriracha sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste
• 2 tablespoons sesame seeds

Instructions:

1. Prepare the Broccoli: Begin by washing the broccoli thoroughly. Cut the broccoli into small, bite-sized florets. Blanch them in boiling water for 2 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and pat dry.
2. Mix the Vegetables: In a large mixing bowl, combine the prepared broccoli with shredded carrots, sliced red bell pepper, and red onion. Add the chopped cilantro and mix well to confirm even distribution of the ingredients.
3. Make the Dressing: In a separate bowl, whisk together the mayonnaise, sriracha sauce, apple cider vinegar, and honey until smooth. Season with salt and pepper to taste. Adjust the sriracha level according to your heat preference.
4. Combine and Toss: Pour the dressing over the vegetable mixture. Toss everything together until the broccoli and other vegetables are well-coated with the dressing. Make sure the dressing is evenly distributed.
5. Chill the Salad: Cover the bowl with plastic wrap or foil and refrigerate the salad for at least 1 hour. This allows the flavors to meld and the salad to chill, enhancing the taste.
6. Garnish and Serve: Before serving, sprinkle the salad with sesame seeds for an added crunch and nutty flavor. Give the salad a final toss to confirm everything is well-mixed.

Extra Tips:

When making Spicy Sriracha Broccoli Salad, it’s important to adjust the level of spiciness to suit your guests’ preferences. You can increase or decrease the amount of sriracha in the dressing accordingly.

Blanching the broccoli is optional, but it helps in retaining the vibrant green color and confirms the broccoli is tender-crisp. This salad can be prepared ahead of time, making it a convenient dish for busy holiday schedules. Just make sure to give it a good toss before serving to redistribute the dressing and flavors.

Broccoli Salad With Grapes and Pecans

Broccoli Salad With Grapes and Pecans is a delightful dish that combines the crisp freshness of broccoli with the natural sweetness of grapes and the nutty crunch of pecans. This salad isn’t only visually appealing with its vibrant colors but also offers a harmonious blend of flavors and textures, making it a perfect side dish for festive gatherings like Christmas.

It’s a revitalizing addition to any holiday table and can be prepared in advance, allowing you to enjoy more time with family and friends. This salad is also versatile, catering to various dietary preferences. It’s naturally gluten-free and can be made vegetarian or vegan by choosing appropriate dressing ingredients.

The creamy dressing binds everything together, adding a tangy and slightly sweet element that complements the other ingredients beautifully. With a serving size of 4-6 people, this recipe is ideal for small gatherings or as part of a larger feast.

Ingredients for Broccoli Salad With Grapes and Pecans (Serves 4-6):

• 4 cups fresh broccoli florets
• 1 cup seedless red grapes, halved
• 1/2 cup pecans, roughly chopped
• 1/4 cup red onion, finely chopped
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Broccoli: Begin by washing the broccoli florets thoroughly under cold water. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture. Chop the florets into bite-sized pieces and set aside in a large mixing bowl.
2. Add the Grapes and Pecans: Halve the seedless red grapes and add them to the bowl with the broccoli. Roughly chop the pecans and add them as well. This combination brings both sweetness and a satisfying crunch to the salad.
3. Incorporate the Red Onion: Finely chop the red onion and add it to the bowl. The onion adds a subtle sharpness that balances the sweetness of the grapes and honey in the dressing.
4. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth. Season with salt and pepper to taste. Adjust the sweetness or tanginess by adding more honey or vinegar as desired.
5. Combine and Chill: Pour the dressing over the broccoli mixture. Toss everything together gently with a wooden spoon or salad tongs until the ingredients are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
6. Serve: Before serving, give the salad a quick toss to redistribute the dressing. Transfer to a serving dish and enjoy this revitalizing and festive salad as part of your Christmas meal.

Extra Tips:

To make this Broccoli Salad With Grapes and Pecans even more special, consider toasting the pecans in a dry skillet over medium heat for a few minutes until they become fragrant. This enhances their nutty flavor and adds an extra layer of aroma to the salad.

If you prefer a lighter version of the dressing, you can substitute half of the mayonnaise with Greek yogurt. Additionally, for a vegan alternative, choose a vegan mayonnaise and replace honey with maple syrup.

This dish can be made a day ahead, but it’s best to add the pecans right before serving to maintain their crunch.

Broccoli and Quinoa Holiday Salad

This Broccoli and Quinoa Holiday Salad is a vibrant, healthy dish perfect for adding a pop of color and vitality to your Christmas feast. Combining the nutrient-rich broccoli with protein-packed quinoa, this salad isn’t only delicious but also incredibly nutritious.

The added cranberries and almonds provide a festive touch, while a light lemon and honey dressing ties all the flavors together harmoniously. Whether you’re serving it as a side dish or a light main course, this salad is sure to be a hit at your holiday gathering.

Designed to serve 4-6 people, this salad is easy to prepare ahead of time, making it a perfect addition to your holiday menu. The combination of textures and flavors will delight your taste buds and provide a revitalizing contrast to the richer dishes typically found on a Christmas table.

With minimal cooking required, you can focus on enjoying time with family and friends rather than spending hours in the kitchen.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 large head of broccoli, cut into small florets
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds
• 1/4 cup finely chopped red onion
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa: Rinse the quinoa under cold water in a fine-mesh sieve. In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it cool.
2. Prepare the Broccoli: While the quinoa is cooking, bring a pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they’re bright green and tender-crisp. Immediately drain and rinse with cold water to stop the cooking process.
3. Mix the Salad: In a large mixing bowl, combine the cooked quinoa, blanched broccoli, dried cranberries, sliced almonds, and chopped red onion.
4. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until well combined.
5. Dress the Salad: Pour the dressing over the salad ingredients and toss well to guarantee everything is evenly coated. Taste and adjust the seasoning with more salt and pepper if needed.
6. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Extra Tips:

For an extra burst of flavor, consider adding a touch of lemon zest to the dressing. If you prefer a bit more crunch, lightly toast the almonds in a dry skillet over medium heat before adding them to the salad.

Additionally, this salad can be easily customized with other ingredients such as feta cheese or diced apple for a different twist. Since this dish can be made ahead of time, it’s a convenient option for busy holiday preparations.

Vegan Broccoli Salad With Maple Tahini Dressing

Vegan Broccoli Salad With Maple Tahini Dressing is a delightful and nutritious dish that’s perfect for the holiday season. This salad combines the earthy, crunchy texture of fresh broccoli with a creamy, tangy dressing made from maple syrup and tahini, offering a unique blend of flavors that will impress your guests.

It’s not only a tasty side dish but also a nutritious addition to your festive spread, full of vitamins and plant-based goodness, making it an excellent choice for vegans and non-vegans alike.

This dish is easy to prepare and can be made in advance, allowing you to focus on other aspects of your holiday meal. The dressing is a harmonious blend of sweet maple syrup, creamy tahini, zesty lemon juice, and a hint of garlic, which perfectly complements the crisp broccoli, toasted almonds, and tangy cranberries.

The salad isn’t only visually appealing with its vibrant colors but also a satisfying mix of flavors and textures.

Ingredients (Serves 4-6):

• 4 cups broccoli florets
• 1/2 cup sliced almonds
• 1/2 cup dried cranberries
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Broccoli: Start by washing the broccoli thoroughly under running water. Cut the broccoli into small, bite-sized florets and set aside.
2. Toast the Almonds: In a dry skillet over medium heat, add the sliced almonds and toast them for about 3-4 minutes, stirring frequently until they become golden brown and fragrant. Remove from heat and let them cool.
3. Make the Dressing: In a medium-sized bowl, whisk together the tahini, maple syrup, lemon juice, apple cider vinegar, and minced garlic. Season the dressing with salt and pepper to taste, and mix until smooth and creamy.
4. Combine the Ingredients: In a large salad bowl, combine the broccoli florets, toasted almonds, dried cranberries, chopped red onion, and parsley. Pour the maple tahini dressing over the salad and toss gently until all the ingredients are well-coated.
5. Chill and Serve: Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a final toss and adjust seasoning if necessary.

Extra Tips:

For added convenience, you can prepare the components of the salad in advance. The dressing can be made a day ahead and stored in the refrigerator to save time.

Make sure to toss the salad right before serving to keep the broccoli crisp. If you prefer a softer texture, blanch the broccoli florets in boiling water for about 1 minute, then immediately transfer them to an ice bath to stop the cooking process. This will soften the broccoli slightly while maintaining its vibrant color.