Blueberry- Broccoli Salad with Honey Yogurt Dressing
This beautiful blueberry-broccoli salad with honey yogurt dressing, bursting with fresh ingredients, has been in my repertoire for many years. This updated version includes crunchy radishes, toasted walnuts, crisp tender steamed broccoli, sliced dates, dried cherries and plump blueberries.
Dress the salad with a yummy greek yogurt, raw honey and lemon juice dressing. Super healthy, Super tasty and so good for you. It’s a not a just salad- it’s flavor explosion in a big bowl.
I hope you give it a try this week.
Enjoy!
Can I make this dish ahead?
Yes- you can make the salad up to two days in advance. It’s best of you only add the dressing a few hours before serving. DO NOT add the walnut until just before serving.
Does this recipe freeze well?
Unfortunately, no. You can assemble all the ingredients and keep them in air tight containers in your fridge prior to assembling. Eat the salad within 3 days of adding the dressing.
- Chef’s notes– If you are watching your sugar and fat intake, you can toast the walnuts in a dry pan for 1-2 minutes. Just omit the brown sugar and butter. However, I love the taste of the candied walnuts. Either way is fine. Just be certain to add the walnuts just before serving so they do not become soggy.
- I prefer to use local raw honey. But any honey you like is fine. for a vegan salad- just use agave.
- If you like a really thick dressing, try straining the Greek yogurt over a few layers of cheesecloth for an hour or two before making the dressing.
- My salad bowl is by Juliska
