By: Denise Bustard6 Comments
Posted: 7/6/21Updated: 7/6/21
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This broccoli salad recipe is a delicious blend of flavors and textures- with almonds, quinoa and an apple cider poppy seed vinaigrette. Easy to prep for a barbecue or for meal prep!
Just like Pasta Salad, Broccoli salad is a staple at every summer potluck, picnic or barbecue, but is anyone else out there just not a fan of classic mayo-laden broccoli salad? Today, I'm giving the classic recipe a healthy remix, and showing you how you can prep it ahead for meal prep!
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Serve this salad at a BBQ or enjoy for lunch through the week. Top it with a perfect baked chicken breast or add some chickpeas for protein!
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Reasons you'll ♡ this salad
- the vinaigrette, feta cheese, dried cranberries and sliced almonds add a contrasting flavors and textures to the salad
- it's a lighter mayo-free version with a light, tangy apple cider poppy seed vinaigrette
- it can be assembled ahead and stored for meal prep
Recipe video
Watch the video below to see how to make this recipe. You can find more of my videos on my YouTube channel.
Ingredient notes
- broccoli- you're going to want to cut your broccoli quite small- ½ inch florets work best as they are easy to eat! Save yourself some time by purchasing pre-cut broccoli (you may still need to trim them down)
- quinoa- makes the salad feel more filling. You can swap for barley, farro, or brown rice.
- vinaigrette- the apple cider vinegar poppy seed vinaigrette adds flavor to this salad. You're welcome to switch it up with one of these 7 basic vinaigrettes
- feta- adds a ton of flavor to the salad. I don't recommend skipping.
- dried cranberries- a pop of sweetness to contrast the salty feta cheese, you could swap for dried blueberries, or add fresh berries.
Step by step directions
1. Cook quinoa- Cook quinoa ahead of time to allow it time to cool. Here are three ways you can cook it:
- On the Stove Top
- In a Rice Cooker
- In an Instant Pot
2. Vinaigrette- In a mason jar or salad dressing shaker, combine the apple cider vinegar, olive oil, honey, onion powder, dijon and poppy seeds. Shake until combined, then set aside.
3. Toss together- In a large bowl combine the cooled quinoa, broccoli, dried cranberries, feta cheese and sliced almonds. Drizzle with the vinaigrette and toss everything up.
FAQ
Do you need to cook the broccoli first?
No. For this salad, the broccoli is raw. Make sure to cut it into small (½ inch) pieces so it's easy to chew.
Can I turn this into a full meal?
Sure! Just add protein like chicken breast or chickpeas and this could easily be a well-rounded meal.
Can I freeze broccoli salad?
No. This recipe does not freeze/thaw well.
Meal prep & storage
Leftovers
Store dressed salad in the fridge for up to 24 hours. You can keep the undressed salad in the fridge for up to 4 days, tossing it up in the dressing just before serving.
Jar salads
While this recipe keeps well in the vinaigrette, you can keep it fresh up to 4 days is by storing it in a mason jar. This keeps the broccoli salad dressing away from the quinoa (which can become slightly mushy if it sits in the dressing for multiple days).
Layer your jar in the following order:
- dressing (bottom)
- broccoli
- quinoa
- goodies (feta, almonds, cranberries)
When you go to serve, simply shake it out into a clean bowl and toss everything up in the dressing.
TIP- If you are serving for lunches, consider adding some chickpeas (see Instant Pot Chickpeas) or chicken (see Instant Pot Whole Chicken) to up the protein content.
Ingredient swaps
- Quinoa - swap for pasta, brown rice, farro or barley, OR leave it out (reduce the vinaigrette by 50%)
- Cranberries - Fresh berries would be a great swap for the cranberries; dried blueberries or cherries are also great
- Almonds - Swap for pecans, walnuts, sunflower seeds, or leave them out
- Feta cheese - Swap for goat cheese or omit (though your salad may be a tiny bit bland)
More delicious salads
- Kale Chicken Pasta Salad
- Greek Chicken Pasta Salad
- Refreshing Quinoa Black Bean Salad
- Cobb Salad Recipe
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Broccoli Salad Recipe with Almonds and Quinoa
4.50 from 2 votesPrep Time: 20 minutes mins
Cook Time: 25 minutes mins
Total Time: 45 minutes mins
Print Rate
This broccoli salad recipe is a delicious blend of flavors and textures- with almonds, quinoa and an apple cider poppy seed vinaigrette. Easy to prep for a barbecue or for meal prep!
8 side portions
Ingredients
- ¾ cup quinoa uncooked; see note 1
- 1 head broccoli cut into ½ inch florets
- ½ cup dried cranberries
- ½ cup feta cheese crumbled
Apple Cider Poppy Seed Dressing
- ½ cup sliced almonds
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 2 tablespoon honey or maple syrup
- ½ teaspoon onion powder
- ½ teaspoon Dijon mustard
- 1 tablespoon poppy seeds
Instructions
Cook quinoa-Cook quinoa according to package directions, allowing it time to cool.
Vinaigrette-In a mason jar orsalad dressing shaker, combine the apple cider vinegar, olive oil, honey, onion powder, dijon and poppyseeds. Shake until combined, then set aside.
Toss together-In a large bowl combine the cooled quinoa, broccoli, dried cranberries, feta cheese and sliced almonds. Drizzle with the vinaigrette and toss everything up.
Tips:
1- quinoa may be cooked on the stove top, in a rice cooker, or in an Instant Pot; you can swap it for pasta, farro, barley or brown rice
2- To serve as a meal, divide into 4 portions rather than 8, and top with protein such as chicken breast or chickpeas.
Jar salads
To prepare this as a meal prep recipe, layer the ingredient in 1 pint or larger jars in the following order:
- dressing (bottom)
- broccoli
- quinoa
- goodies (feta, almonds, cranberries)
Refrigerate for up to 4 days. When you go to serve, simply shake it out into a clean bowl and toss everything up in the dressing.
Leftovers
Store dressed salad in the fridge for up to 24 hours. You can keep the undressed salad in the fridge for up to 4 days, tossing it up in the dressing just before serving.
Video
Nutrition Information
Serving: 1/8 of batch, Calories: 249kcal, Carbohydrates: 28g, Protein: 7g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 135mg, Potassium: 389mg, Fiber: 4g, Sugar: 11g, Vitamin A: 515IU, Vitamin C: 67.8mg, Calcium: 107mg, Iron: 1.7mg
Author: Denise Bustard
Course: Side Dish
Cuisine: American
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
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Reader Interactions
Leave a Comment
Amy OHara says
Recipe does not have poppy seeds in it???
Reply
Denise Bustard says
Thanks for catching that, Amy! It's 1 tablespoon of poppy seeds. Just updated the recipe card!
Reply
Joanne says
Trying to make this low sodium. I understand the choice of feta, but is there another substitute that's just as tasty?
Reply
Denise Bustard says
Hi Joanne! It's possible that goat cheese would be good, but I'd advise sprinkling it on top and not mixing it in (it kind of dissolves when mixed in).
Reply
elva says
Can we substitute quinoa with something else?Reply
Denise Bustard says
Hi Elva! You can swap the quinoa for farro, wild rice, barley, and even cauliflower rice! You could also just leave it out and reduce the dressing. Hope you enjoy!
Reply
