Broccoli Salad with Orange Yogurt Dressing

Photo by Mali Azima

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4 servings

  • 5 tablespoons greek yogurt
  • 2 tablespoons fresh orange juice
  • 2 teaspoons orange zest
  • 1 tablespoon honey
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon canola oil
  • Salt and freshly ground black pepper
  • Salad
  • 2 pounds broccoli
  • 1 teaspoon kosher salt
  • ½ cup thinly sliced celery
  • ¼ cup dried cranberries
  • ¼ cup chopped walnuts, toasted
  1. For dressing, combine yogurt, orange juice, zest, honey, and vinegar in a small bowl. Whisk in oil. Season to taste with salt and freshly ground black pepper; set aside.
  2. Cut broccoli into small florets, trimming off and discarding woody parts of stalks. Using a vegetable peeler, peel the outer ⅛ inch from each stalk. Cut stalks in half lengthwise, then into bite-size pieces. You should have about 4 cups broccoli.
  3. Fill a large stockpot with about 2 inches of water and add salt. Bring to a simmer. Add broccoli, replace lid, and steam for about 6 minutes, tossing once, or until broccoli is crisp-tender.
  4. While broccoli is cooking, prepare a large bowl of ice water. Using tongs, plunge cooked broccoli into ice water to cool. Drain and set aside.
  5. Transfer broccoli to a large mixing bowl. Add celery and cranberries and toss with enough dressing to coat. Sprinkle with walnuts. Serve immediately or refrigerate until ready to eat.
  • Recipe By
    Gena Knox, author and owner of Fire & Flavor Grilling Co., Athens, Georgia

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