Overview
This Broccoli and Mandarin Orange Salad is a bright, crunchy, and refreshing dish perfect for lunch, potlucks, or as a side for dinner. Crisp broccoli florets are combined with juicy mandarin oranges, crunchy almonds, and a slightly sweet, tangy dressing. This salad balances flavors and textures beautifully, offering a mix of sweet, tart, nutty, and savory in every bite.
Ingredients
For the Salad
- 4 cups fresh broccoli florets (about 1 large head)
- 1 (11-ounce) can mandarin oranges, drained, or 2 cups fresh segments
- 1/2 cup red onion, finely diced
- 1/2 cup sliced almonds, toasted
- 1/3 cup dried cranberries or raisins
- 1/4 cup sunflower seeds (optional for extra crunch)
For the Dressing
- 1/2 cup plain Greek yogurt or mayonnaise (for a creamier version)
- 2 tablespoons honey or maple syrup
- 1 tablespoon apple cider vinegar or fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Dijon mustard (optional for tang)
Step 1: Prepare the Broccoli
Wash the broccoli thoroughly and cut into small, bite-sized florets.
Blanching the broccoli is optional but recommended if you prefer a slightly tender texture. To blanch:
- Bring a large pot of water to a boil with a pinch of salt.
- Add the broccoli florets and cook for 1–2 minutes until bright green and slightly tender.
- Immediately transfer the broccoli to a bowl of ice water to stop cooking.
- Drain and pat dry.
Raw broccoli works well for maximum crunch and nutrients.
Step 2: Toast the Almonds
In a small dry skillet over medium heat, toast the sliced almonds for 3–5 minutes, stirring frequently, until lightly golden and fragrant.
Remove from heat and allow to cool. Toasting enhances their flavor and adds extra crunch.
Step 3: Prepare the Dressing
In a small bowl, whisk together Greek yogurt (or mayonnaise), honey, apple cider vinegar (or lemon juice), salt, black pepper, and Dijon mustard if using.
Taste and adjust sweetness or acidity according to preference. The dressing should be balanced—slightly sweet, slightly tangy, and creamy.
Step 4: Assemble the Salad
In a large mixing bowl, combine the broccoli florets, mandarin orange segments, diced red onion, dried cranberries, and sunflower seeds if using.
Drizzle the dressing over the salad.
Toss gently to combine, ensuring the broccoli and oranges are evenly coated without mashing the delicate fruit.
Step 5: Add the Toasted Almonds
Just before serving, sprinkle the toasted almonds over the salad for crunch. Toss lightly one last time, or leave the almonds on top for presentation.
Step 6: Serve
Serve immediately, or refrigerate for 30–60 minutes to allow the flavors to meld.
This salad pairs well with grilled chicken, fish, or as part of a larger buffet of fresh dishes.
