This winter broccoli crunch salad is sponsored by Florida’s Natural®. This recipe brightens chilly days: broccoli, avocado, dried cherries and more are tossed in a creamy citrus dressing for a perfect, refreshing side dish.
It’s time to brighten up the menu with a crunchy citrus salad that’s crisp, vibrant and satisfying. This winter broccoli crunch salad features tender-crisp broccoli florets, creamy avocado, toasted almonds, sweet dried cherries and a tangy, creamy citrus vinaigrette. It’s ideal as a side for dinner, great for gatherings and makes excellent leftovers for lunch.
The inspiration comes from a classic summertime broccoli salad, but this winter version leans into citrus to lift the flavors during colder months. Using Florida’s Natural 100% Premium No-Pulp Orange Juice in the dressing gives a fresh, bright orange note that complements the creamy yogurt and olive oil.
Florida’s Natural is a cooperative of Florida citrus growers, and their orange juice brings balanced sweetness and acidity to the dressing without any pulp. In this salad the juice works with Greek yogurt, a splash of apple cider vinegar, a touch of honey and garlic to create a creamy vinaigrette that’s both silky and bright.
I like to blanch the broccoli briefly so it stays vivid green and crunchy. After shocking it in an ice bath and draining well, toss the florets with a few tablespoons of dressing so the orange flavor soaks in. Then add the remaining ingredients and more dressing as needed.
The toasted almonds add a warm, nutty crunch and the dried cherries bring a chewy sweetness that pairs beautifully with avocado. This salad holds up well when made ahead: the flavors meld and the citrus note becomes more pronounced, while most components remain pleasantly crisp.
Winter Broccoli Crunch Salad
Winter Broccoli Crunch Salad with Citrus Dressing
4 servings
27 mins
Ingredients
Broccoli Salad
- 6 cups broccoli florets
- ½ cup sliced almonds
- ½ red onion, diced
- ⅓ cup dried cherries or cranberries
- 1 avocado, chopped
- Kosher salt and pepper, to taste
Creamy Citrus Dressing
- 3 tablespoons Florida’s Natural® No-Pulp Orange Juice
- 2 tablespoons plain Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 garlic clove, minced
- Kosher salt and pepper, to taste
- ⅓ cup extra virgin olive oil
Instructions
- Start by blanching the broccoli: prepare an ice bath (a large bowl with ice and water).
- Bring a pot of water to a boil. Add the broccoli florets and cook 1–2 minutes until bright green and still crunchy. Remove with a slotted spoon and transfer to the ice bath to stop cooking. Drain well and pat dry, then place the florets in a large bowl.
- Toast the almonds in a nonstick skillet over medium-low heat, stirring and shaking the pan until golden, about 5–6 minutes. Watch closely to avoid burning.
- Make the dressing: whisk together the orange juice, Greek yogurt, apple cider vinegar, honey, minced garlic and a big pinch of salt and pepper. Stream in the olive oil while whisking until creamy and smooth. Alternatively, blend briefly in a small blender.
- Drizzle a few tablespoons of dressing over the broccoli and toss to coat. Add the diced red onion, toasted almonds, dried cherries and a pinch of salt and pepper; toss again.
- Fold in the chopped avocado and drizzle with any remaining dressing. Serve immediately or chill briefly—this salad also keeps well for lunches as flavors meld.
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