Broccoli, Apple and Blueberry Salad with Yogurt poppyseed dressing

We have been blessed this winter with much warmer temperatures than we are used to which has left me dreaming of summer days. So to celebrate this mild winter, I was inspired last week to make a more summer like salad for our lunch meal prep. I scrolled Pinterest as usual to find one that looked yummy and loved it so much that I just had to share. The dressing is so delish and simple to make that miss Millie even made it all by herself with only a little help with the measurements.

1 ½ pounds fresh broccoli, cut into bite­size pieces
1 cup fresh blueberries
¼ cup finely chopped red onion
½ cup dried cranberries
¼ cup sunflower seeds
1 large apple, chopped into bite­size pieces
1 tablespoon lemon juice

Creamy yogurt poppy seed dressing:
1 cup plain Greek yogurt
¼ cup honey
1 tablespoon lemon juice
2 teaspoons apple cider vinegar
1 tablespoon poppy seeds


Place broccoli, blueberries, red onion, cranberries, and sunflower seeds in a large bowl. In a small bowl, toss apple with 1 tablespoon lemon juice. Add to the big bowl with the salad.

In a small bowl, whisk together all dressing ingredients. Pour dressing over the salad and toss gently to combine. Salad may be served immediately or refrigerated until serving. It will last for 2-3 days in the refrigerator.

Nutrition InformationServing size: 

⅛ of the salad (made with 2% Greek yogurt) Calories: 128 Fat: 2.3g Carbohydrates: 23.6g Sugar: 16.5gSodium: 39mg Fiber: 3.9g Protein: 6g

Recipe from Kristine Kitchen Blog

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