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Chopped Broccoli Salad

This fresh and crunchy salad is perfect for a quick and healthy lunch. Broccoli and cauliflower are chopped finely in a food processor and tossed with a tangy dressing, then topped with sunflower seeds, dried cranberries, and almonds for protein and crunch.

Tasty Team
91% would make again

Under 30 minutes

Chopped Broccoli Salad

Under 30 minutes


for 4 servings


  • 2 cups small broccoli floret (300 g)
  • 1 ½ cups small cauliflower florets (225 g)
  • 1 cup brussels sprouts (100 g)
  • 1 cup carrot (120 g), chopped
  • ½ cup red onion (75 g)
  • 4 slices bacon, cooked, roughly chopped (optional)
  • ¼ cup shredded sharp cheddar cheese (25 g)
  • 3 tablespoons sunflower seeds
  • ¼ cup dried cranberries (30 g)
  • ¼ cup raw almonds (35 g), sliced


  • ½ cup mayonnaise (120 g)
  • ¼ cup plain greek yogurt (70 g)
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper

Nutrition Info

  • Calories 460
  • Fat 32g
  • Carbs 37g
  • Fiber 7g
  • Sugar 23g
  • Protein 11g

Estimated values based on one serving size.


  1. Add the broccoli, cauliflower, Brussels sprouts, carrots, red onion, and bacon, if using, to the bowl of a large food processor. Pulse until the ingredients are finely chopped, or broken down to your desired consistency. Set aside.
  2. Make the dressing: In a medium bowl, stir together the mayonnaise, Greek yogurt, honey, apple cider vinegar, salt, and pepper. Set aside.
  3. Add the chopped vegetable mixture to a large bowl, along with the cheddar cheese, sunflower seeds, dried cranberries, and almonds. Drizzle half of the dressing over the salad and toss to combine, adding more dressing as desired.
  4. Serve immediately
  5. Enjoy!
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Chopped Broccoli Salad