Broccoli Cranberry Salad with Lemon Poppy Seed Dressing
Enjoy the Broccoli Cranberry Salad with Lemon Poppy Seed Dressing during the holidays with family and friends. An easy to make and full of nutrients salad that’s bursting with flavor.
Winter is the perfect time to add cranberries to every dish. I love going to the grocery store and being able to grab a bag (or five!) of fresh cranberries. They go in muffins, pork chops for dinner (like my Cranberry-Apple Pork Chops ) and side dishes like this Broccoli Cranberry Salad with Lemon Poppy Seed Dressing. The lightly cooked cranberries bring a beautiful color to the dish and an amazing pop of flavor.
Broccoli is on my top five favorite vegetables list to have as a side with dinner. It’s a great flavor, a little crunchy, great nutrients and easy to cook. Sautéing broccoli takes just 10 minutes and using a little avocado oil and sea salt brings the broccoli flavor to a new level. Now add in fresh cranberries and cauliflower and spinach and you’ve just made yourself a side dish everyone will love. Serving this side dish with dinner when friends come over is always a great idea.
As much as I love serving good dinners to friends when they come over, I have to admit this Broccoli Cranberry Salad with Lemon Poppy Seed Dressing is one I make just for myself too. I’ll add it to the menu and make during meal prep session and then I’ll have it for lunches and dinners. I always have good intentions of sharing it with my husband, but it’s just so flavorful and full of great nutrients that I can’t help myself in wanting it all for myself!
The Creamy Lemon Poppy Seed Dressing is a quick and easy dressing to make and so worth the extra 5 minutes to whip it up. It pairs well with the bold pop of the cranberries and the nuttiness of the pecans. Adding a hint of lemon and a creaminess to the Broccoli Cranberry Salad that will have you drizzling more and more over the top (not like I know from experience or anything!).
- 3 cups broccoli, chopped
- 1 cup cauliflower, chopped
- 1 cup fresh cranberries
- 2 heaping handfuls spinach
- 1/2 cup pecans, halved
- 1 Tbsp canned coconut milk
- 1/2 cup mayo, I use egg-free
- 1/2 Tbsp apple cider vinegar
- 2 Tbsp freshly squeezed lemon
- 1 Tbsp poppy seeds
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Over medium-high begin to heat add the avocado oil. Once hot, add the broccoli and cauliflower, stirring to coat with oil.
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Cook for 5-7 minutes, stirring occasionally, or until the broccoli turns bright green.
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Add the spinach, pecans and cranberries. Stir into broccoli and cauliflower. Cook for 5-7 minutes or until cranberries begin to split and the spinach is soft.
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Remove from heat and scoop into a serving bowl. Drizzle with Creamy Lemon Poppy Seed Dressing and serve.
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In a small bowl combine the canned coconut milk, mayo, apple cider vinegar, freshly squeezed lemon and poppy seeds. Stir well until everything is combined.
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Drizzle over the Broccoli Cranberry Salad.
Store leftovers in a glass container in the fridge for up to one week.
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More side dishes to try:
Dairy-free Cornbread
Creamy Dill Potato Salad -Whole30
Paleo Carrot Bread with Apples
