This Autumn Broccoli Salad features seasonal fruits and vegetables with an easy to make homemade Greek yogurt dressing – making it a perfect side dish for your next holiday gathering!
This recipe is for the nights you find yourself saying, “I have to bring a side dish to a party, but have no time!” Just chop up your seasonal vegetables listed below, and whisk together a few simple salad dressing ingredients, and there you have a nutritious side dish that all your friends and family will love!
Creamy salad dressing typically use mayonnaise as the base. For extra protein, we decided to swap mayonnaise with Greek yogurt in this recipe. The tang of yogurt and sweet hints of honey pair together nicely on this salad.
Enjoy this salad as a simple side to dinner, or enjoy it as your meal prep for the week! For a light lunch, try adding chicken or salmon on top for your source of protein.
Autumn Broccoli Salad
Total Time: 10 minutes
- 4 Cups kale, chopped
- 3 Cups raw broccoli, chopped
- ½ Cup red onion, diced
- 1 Red apple, diced
- ⅓ Cup slivered almonds
- 1/2 Cup 0% Greek yogurt
- 2 Tablespoon organic honey
- 1 Tablespoon lemon juice
- 1 Teaspoon apple cider vinegar
- Massage kale in a large bowl and set aside. (Note on how to massage kale: put kale into a bowl and squeeze with your hands. Massage kale for 1-2 minutes until soft)
- Add all other salad ingredients to the large bowl with kale. Mix together using large wooden spoons.
- Whisk together the dressing ingredients in a separate medium-sized bowl. Pour on top of the salad, and mix again.
- Allow the salad to sit for 30 minutes before serving (This allows the kale to absorb the dressing making your salad more soft and enjoyable to eat. Or just put it in the car and head to your party!)
- Apples can be substituted with dried cranberries or pomegranate seeds
- This recipe is gluten free and vegetarian
- To make the dish dairy-free/vegan, swap the Greek yogurt for ¼ Cup tahini and 2 Tablespoons of water
If you make our Autumn Broccoli Salad, let us know! Share your creation on Instagram and tag @britanyjonesrd for a chance to be featured on our stories.
-Recipe and photography by Gabriella Childers, Brittany Jones Nutrition Group Intern