Sep 23, 2019 BY Joy McCarthy

Broccoli and Cranberry Salad with Creamy Dill Dressing

— found in Food —

If you're following me on social media and have had a chance to read my most recent blog post, you probably already know that my third cookbook, The Joyous Cookbook, will be coming out this December 31st, 2019!!!

To say I am excited about this is a massive understatement. This cookbook is a true reflection of how my family and I eat and how I recommend others to eat; a variety of colourful, nourishing whole foods-based foods that are both good for you and taste delicious too!

If you're as excited as I am about this and can't wait for the official release of the cookbook, I have a little special something for you! Today, I'm sharing a recipe and video of how to make a recipe straight from The Joyous Cookbook – my Broccoli and Cranberry Salad with Creamy Dill Dressing!

This salad is SO yummy and fragrant. If you've been making my recipes for a while, you'll know I love to make use of fresh herbs. It's such a simple way to add a whole whack of flavour and nutrition at the same time and the dill in this recipe does just that!

This recipe is:

Gluten-Free
Grain-Free
Dairy-Free (if you choose to use coconut yogurt)
Vegetarian-Friendly
Detox-Friendly

And if you love this recipe, guess what? I've got 5 more delicious and nourishing recipes for you in my Free Recipe Preview Bundle that you'll get when you pre-order The Joyous Cookbook. That means, you'll be one of the first to get recipes like my Cauliflower Hummus, Seafood Soup and Dark Chocolate Superfood Bark (OMG! It's SO good!).

In this video, I'll be showing you step-by-step how to make this Broccoli and Cranberry Salad. By the way, if you enjoy watching videos of me creating joyous recipes, please let me know! I really do enjoy making them for you, but it's important that you are loving them too!

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Salad & Snacks

Broccoli and Cranberry Salad with Creamy Dill Dressing

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Ingredients

6 cups (1.5 L) broccoli florets
1/2 medium red onion, thinly sliced
1/2 cup (125 mL) roughly chopped raw cashews or almonds
1/2 cup (125 mL) dried cranberries or halved grapes

Creamy Dressing

1 cup (250 mL) coconut yogurt or sheep's yogurt
1/4 cup (60 mL) lemon juice
2 tablespoons (30 mL) chopped fresh dill
1 teaspoon (5 mL) garlic powder
1 teaspoon (5 mL) apple cider vinegar or white wine vinegar
1/2 teaspoon (2 mL) sea salt

Instructions

Prepare the broccoli. Bring a large pot of water to a boil. Add the broccoli and cook for 2 to 3 minutes, until crisp-tender and bright green. Drain the broccoli and rinse in cold water. Place in a large bowl and chill in the fridge while you make the dressing.
Meanwhile, make the Creamy Dill Dressing In a small bowl, whisk together the yogurt, lemon juice, dill, garlic powder, apple cider vinegar and sea salt.
Assemble the Broccoli and Cranberry Salad. To the broccoli, add the red onion, cashews and cranberries. Pour the dressing over the salad and toss. Refrigerate until ready to serve. This salad is best served the day it is made or it gets soggy. EnJOY!

Okay, I will leave you to make this super yummy recipe! I can't wait to hear what you think!

Sep 23, 2019 BY Joy McCarthy

2 Comments

Evelyn Ernst • October 9, 2019

Hi Joy, Can we be your favourite dried cranberry? We make dried cranberries with 40% less sugar than standard brands, and they are available across Canada. I would love to chat via email.