Lemon Poppy Seed Broccoli Salad
Equipment
- Large bowl
- pot
- Salad spinner (optional)
- Small bowl
- Whisk
Ingredients
- ½ cup sliced almonds
- ½ cup toasted salted sunflower seeds
- ½ tablespoon poppy seeds
- ¾ cup dried cranberries
- 1 cup full-fat mayonnaise
- 1 large lemon
- 1 package 225 g / 8 oz sharp cheddar cheese, cubed
- 1 tablespoon red wine vinegar
- 2 to 4 tablespoons sugar
- 4 heads fresh broccoli cut into bite-sized florets
- Salt
- Black pepper
Instructions
- Wash and cut the broccoli into small florets.
- Optional: Bring a pot of salted water to a boil.
- Blanch the broccoli for 30 seconds.
- Transfer immediately to ice water.
- Drain thoroughly and pat dry.
- Place the broccoli into a large mixing bowl.
- Add the dried cranberries, sliced almonds, sunflower seeds, and cubed cheddar cheese.
- In a small bowl, whisk together the mayonnaise, red wine vinegar, sugar, lemon zest, and 1 tablespoon fresh lemon juice.
- Season with salt and black pepper.
- Whisk in the poppy seeds.
- Pour the dressing over the salad.
- Toss until everything is evenly coated.
- Refrigerate for 15 to 30 minutes before serving.
- Toss once more and serve chilled.
Notes & Wine Advice
Recipe Notes
Blanching the broccoli is optional but helps create a brighter color while keeping the florets crisp. Allow the salad to chill before serving so the dressing has time to coat every ingredient. Toast the almonds lightly to enhance their nutty flavor and add even more crunch. This salad can be prepared several hours in advance, making it ideal for barbecues, picnics, and potlucks.Wine Advice
A crisp Pinot Grigio pairs beautifully with the fresh lemon dressing and crunchy vegetables. For a slightly fruitier pairing, enjoy a chilled Dry Riesling alongside this refreshing salad.Nutrition values
————————————————————————————————–
About This Recipe
Lemon Poppy Seed Broccoli Salad is a crisp, colorful side dish that combines fresh broccoli, sharp cheddar cheese, dried cranberries, toasted almonds, and sunflower seeds with a creamy lemon poppy seed dressing. Every bite delivers a wonderful balance of crunchy vegetables, sweet fruit, nutty texture, and bright citrus flavor. It’s an easy salad that’s equally at home on a summer barbecue table, at a family picnic, or as a refreshing side for everyday meals.
Why You’ll Love Lemon Poppy Seed Broccoli Salad
This broccoli crunch salad is quick to prepare and filled with fresh ingredients that create layers of texture and flavor. The creamy dressing is perfectly balanced by fresh lemon juice and poppy seeds, while the cheddar, cranberries, almonds, and sunflower seeds add richness and crunch. If you enjoy fresh salads, browse our Salad Recipes, Vegetable Recipes, Cheese Recipes, Gluten-Free Recipes, and International Recipes.
Preparing Broccoli Crunch Salad
Fresh broccoli is cut into bite-sized florets and may be lightly blanched to enhance its bright green color while keeping its crisp texture. The creamy lemon dressing is whisked together separately before being tossed with the vegetables, cheese, fruit, and nuts. Chilling the salad for a short time allows the dressing to coat every ingredient while the flavors blend beautifully.
Serving Suggestions
Lemon Poppy Seed Broccoli Salad pairs wonderfully with grilled chicken, burgers, steaks, barbecue ribs, roasted pork, or baked fish. It is also an excellent addition to picnics, potlucks, buffets, and holiday gatherings because it can be prepared ahead of time. Garnish with a little extra lemon zest or toasted almonds just before serving for an attractive finishing touch.
Storage Tips
Store leftover broccoli crunch salad in an airtight container in the refrigerator for up to three days. Stir gently before serving again, as the dressing may settle slightly during storage. For additional food storage recommendations, visit the FDA Food Safety website.
Lemon Poppy Seed Broccoli Salad is a fresh, colorful recipe that combines crisp vegetables, creamy dressing, sweet cranberries, and crunchy nuts into a delicious side dish you’ll enjoy throughout spring and summer.