Soups & Salads – Page 4 – tasteandtome.com

Imagine plates bright with tender green florets, crisp bacon, and jewel-like cranberries that catch the light—you’ll want every bite. You’ll learn 15 broccoli salads that balance crunch, creaminess, tang, and heat so each recipe feels intentional and refined. I’ll guide you through classic combos and inventive twists, with precise dressings and smart prep tips to make entertaining effortless—keep going to find the versions your guests will talk about. Classic Creamy Broccoli Salad With Bacon and Cheddar A crunchy, creamy broccoli salad loaded with bacon, cheddar, and a tangy-sweet dressing—perfect for potlucks or weeknight sides. Ingredients: 6 cups fresh broccoli florets (about 1 large head) 6 strips bacon 1 cup shredded sharp cheddar cheese 1/2 cup red onion, finely diced 1/2 cup dried cranberries or raisins 1/2 cup sunflower seeds or chopped pecans (optional) 1 cup mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons granulated sugar (or honey) Salt and freshly ground black pepper, to taste How to Make: Rinse and chop broccoli into bite-sized florets; place in a large bowl. Cook bacon in a skillet over medium heat until crisp; drain on paper towels and crumble when cool. Add shredded cheddar, diced red onion, dried cranberries (or raisins), and sunflower seeds (if using) to the broccoli. In a small bowl, whisk together mayonnaise, apple cider vinegar, and sugar until smooth; season lightly with salt and pepper. Pour the dressing over the broccoli mixture and toss until everything is evenly coated. Fold in the crumbled bacon, reserving a little for garnish if you like. Chill the salad in the refrigerator for at least 30 minutes to let flavors meld. Give it a final stir, taste and adjust seasoning, then sprinkle the reserved bacon on top before serving. Enjoy the crunchy, tangy goodness—this salad disappears fast at any table! Broccoli Salad With Cranberries, Sunflower Seeds, and Honey-Mustard Dressing Bright, crunchy broccoli salad with sweet cranberries, toasty sunflower seeds, and a tangy honey-mustard dressing. Ingredients: 6 cups fresh broccoli florets (about 1 large head), cut into bite-sized pieces 1/2 cup dried cranberries 1/3 cup sunflower seeds, toasted 1/4 cup red onion, finely chopped (optional) 1/2 cup shredded cheddar cheese (optional) 1/3 cup plain Greek yogurt or mayonnaise (or a mix 1:1) 2 tablespoons honey 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar or lemon juice Salt and black pepper to taste How to Make: Rinse and dry the broccoli, then cut into small, bite-sized florets. Chop the red onion finely if using, and shred the cheddar. In a small bowl, whisk together the yogurt or mayo, honey, Dijon mustard, and apple cider vinegar until smooth. Season with a pinch of salt and pepper. In a large bowl, combine the broccoli, dried cranberries, toasted sunflower seeds, red onion, and cheddar. Pour the dressing over the broccoli mixture and toss until everything is evenly coated. Taste and adjust seasoning with more salt, pepper, or honey if desired. Chill in the refrigerator for at least 30 minutes to let flavors meld before serving. Enjoy this crunchy, sweet-and-tangy salad as a bright side or a light, satisfying lunch! Asian-Inspired Broccoli Salad With Sesame-Ginger Dressing Bright, crunchy broccoli tossed in a zingy sesame-ginger dressing with a delightful mix of textures. Ingredients: 4 cups broccoli florets (about 1 medium head), bite-sized 1/2 cup shredded carrots 1/4 cup thinly sliced red bell pepper 1/4 cup thinly sliced green onion (scallions) 1/4 cup toasted slivered almonds or chopped cashews 2 tablespoons sesame seeds, toasted 1/4 cup dried cranberries or golden raisins (optional) Dressing: 3 tablespoons soy sauce (or tamari for gluten-free) 2 tablespoons rice vinegar 1 tablespoon toasted sesame oil 1 tablespoon neutral oil (canola, avocado, or vegetable) 1 tablespoon honey or maple syrup 1 tablespoon freshly grated ginger 1 small garlic clove, minced 1 teaspoon lime juice (optional, for brightness) Pinch of red pepper flakes (optional) How to Make: Wash and cut broccoli into small, even florets so they’re easy to eat. Blanch broccoli in boiling salted water for 30–45 seconds, then plunge into ice water to keep it crisp and bright; drain well. (Or skip blanching and use raw for extra crunch.) In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, neutral oil, honey, grated ginger, minced garlic, lime juice, and red pepper flakes until smooth. In a large bowl, combine broccoli, shredded carrots, red pepper, and green onion. Pour the dressing over the vegetables and toss until everything is evenly coated. Fold in toasted nuts, sesame seeds, and dried cranberries or raisins if using. Taste and adjust seasoning—add more soy sauce for salt, honey for sweetness, or lime for tang. Chill for at least 20–30 minutes to let flavors meld, or serve immediately for crunch. Enjoy this bright, crunchy salad as a side or light lunch—fresh, flavorful, and totally addictive! Greek-Style Broccoli Salad With Feta, Olives, and Lemon Bright, zesty Greek-style broccoli salad packed with feta, olives, and a lemony dressing. Ingredients: 4 cups broccoli florets (about 1 large head), chopped into bite-sized pieces 1 cup cherry tomatoes, halved 1/2 small red onion, thinly sliced 1/2 cup Kalamata olives, pitted and halved 1/2 cup cucumber, diced (optional) 3/4 cup crumbled feta cheese 2 tablespoons fresh parsley, chopped 1/4 cup extra-virgin olive oil 2 tablespoons fresh lemon juice (about 1 lemon) 1 teaspoon lemon zest 1 garlic clove, minced 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped) 1/2 teaspoon Dijon mustard (optional, for emulsifying) Salt and freshly ground black pepper, to taste How to Make: Rinse and chop the broccoli into bite-sized florets and set in a large bowl. If you prefer slightly tender broccoli, blanch florets in boiling water 1 minute, then drain and plunge into ice water; drain well. Add the halved cherry tomatoes, sliced red onion, Kalamata olives, and diced cucumber to the bowl with broccoli. In a small jar or bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, dried oregano, salt, and pepper until well combined. Pour the dressing over the broccoli mixture and toss gently to coat everything evenly. Fold in the crumbled feta and chopped parsley, adjusting salt and pepper to taste. Let the salad sit 10–15 minutes for flavors to meld, or chill for up to 2 hours before serving. Serve chilled or at room temperature — a bright, Mediterranean twist that’s perfect for picnics or a light, satisfying side! Broccoli and Quinoa Salad With Lemon-Tahini Dressing Bright, nutty, and zesty — this broccoli and quinoa salad is a crunchy, protein-packed crowd-pleaser. Ingredients: 1 cup quinoa, rinsed 2 cups water or low-sodium vegetable broth 3 cups small broccoli florets (about 1 large head) 1 medium red bell pepper, diced 1/2 cup shredded carrots 1/4 cup red onion, finely chopped 1/3 cup toasted almonds or pistachios, roughly chopped 1/4 cup dried cranberries or raisins (optional) 2 tablespoons fresh parsley or cilantro, chopped Salt and black pepper, to taste Lemon-Tahini Dressing: 1/3 cup tahini 3 tablespoons fresh lemon juice (about 1 lemon) 2 tablespoons extra-virgin olive oil 1-2 tablespoons warm water (to thin, as needed) 1 tablespoon honey or maple syrup 1 small garlic clove, minced 1/4 teaspoon ground cumin (optional) Salt and black pepper, to taste How to Make: Cook the quinoa: combine rinsed quinoa and water or broth in a small pot, bring to a boil, then reduce heat, cover, and simmer 15 minutes until water is absorbed. Fluff with a fork and let cool. Blanch the broccoli: bring a pot of salted water to a boil, add broccoli florets for 1 minute, then drain and plunge into ice water to stop cooking; drain well. Prep the veggies: dice the red pepper, shred the carrots, and finely chop the red onion and herbs. Toast the nuts: in a dry skillet over medium heat, toast the almonds or pistachios, stirring until fragrant and lightly browned, 2–4 minutes. Cool and roughly chop. Make the dressing: whisk together tahini, lemon juice, olive oil, honey or maple syrup, minced garlic, cumin (if using), and a pinch of salt. Add warm water 1 tablespoon at a time until dressing reaches a smooth, pourable consistency. Taste and adjust seasoning. Assemble the salad: in a large bowl combine cooled quinoa, blanched broccoli, red pepper, carrots, red onion, chopped nuts, dried cranberries (if using), and herbs. Dress and toss: pour the lemon-tahini dressing over the salad and toss gently until everything is evenly coated. Season with salt and pepper to taste. Chill or serve: let the salad rest in the fridge for 20–30 minutes to meld flavors, or serve immediately at room temperature. Optional finish: sprinkle a little extra chopped nuts, herbs, or a squeeze of lemon on top before serving. Enjoy this bright, satisfying salad as a light main or a flavorful side — it keeps well and only gets better after a day in the fridge! Broccoli Salad With Roasted Almonds, Apple, and Yogurt Dressing Crunchy, tangy broccoli salad with roasted almonds, sweet apple, and a creamy yogurt dressing — bright, healthy, and ready in minutes. Ingredients: 4 cups broccoli florets (about 1 large head), roughly chopped 1 medium crisp apple (e.g., Honeycrisp or Fuji), cored and diced 1/2 cup roasted almonds, roughly chopped 1/4 cup red onion, finely diced (optional) 1/4 cup dried cranberries or raisins (optional for sweetness) 1/3 cup plain Greek yogurt 1 tablespoon mayonnaise (optional for extra creaminess) 1 tablespoon apple cider vinegar or lemon juice 1 teaspoon honey or maple syrup Salt and freshly ground black pepper, to taste How to Make: Wash and trim the broccoli, then chop into bite-sized florets. Pat dry. Core and dice the apple; toss the pieces with a little lemon juice if you want to prevent browning. Roughly chop the roasted almonds and finely dice the red onion if using. In a small bowl, whisk together the Greek yogurt, mayonnaise (if using), apple cider vinegar or lemon juice, and honey until smooth. Season with a pinch of salt and pepper. In a large bowl, combine the broccoli, apple, almonds, red onion, and dried cranberries. Pour the yogurt dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning with more salt, pepper, or a touch more honey if desired. Chill the salad in the fridge for at least 15–30 minutes to let flavors meld (optional but recommended). Give it a final toss before serving and garnish with a few extra chopped almonds if you like. Enjoy this crunchy, creamy broccoli salad as a bright side or a light lunch — it’s fresh, satisfying, and delightfully simple! Broccoli, Cauliflower, and Cheddar Pasta Salad Crisp veggies, cheddar, and pasta tossed in a creamy, tangy dressing — the perfect make-ahead picnic salad. Ingredients: 8 oz short pasta (rotini, penne, or shells) 2 cups broccoli florets, small bite-sized pieces 1 cup cauliflower florets, small bite-sized pieces 1 cup shredded sharp cheddar cheese 1/2 cup diced red bell pepper (optional for color) 1/4 cup sliced red onion (mildly rinsed if desired) 1/2 cup mayonnaise 1/4 cup plain Greek yogurt or sour cream 2 tbsp apple cider vinegar 1 tbsp honey or sugar 1/2 tsp Dijon mustard Salt and black pepper to taste 2 tbsp chopped fresh parsley (optional) 1/4 cup toasted sunflower seeds or chopped walnuts (optional crunch) How to Make: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool; set aside. While pasta cooks, blanch broccoli and cauliflower in boiling water for 1 minute, then immediately transfer to an ice bath to stop cooking; drain well. In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, honey, and Dijon mustard until smooth. Season with salt and pepper. In a large bowl, combine cooled pasta, blanched broccoli and cauliflower, shredded cheddar, red bell pepper, and red onion. Pour the dressing over the salad and toss gently to coat everything evenly. Stir in chopped parsley and sunflower seeds or walnuts if using. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar or honey as needed. Refrigerate at least 1 hour to allow flavors to meld before serving. Enjoy a bowlful of crunchy, creamy goodness — great for potlucks, lunches, or whenever you want a bright, satisfying side! Broccoli Salad With Grapes, Pecans, and Poppy Seed Dressing Bright, crunchy, and slightly sweet—this broccoli salad is a crunchy crowd-pleaser with a pop of poppy seed dressing. Ingredients: 6 cups broccoli florets (about 1 large head), chopped into bite-sized pieces 1 cup red seedless grapes, halved 1/2 cup pecans, roughly chopped and lightly toasted 1/4 cup red onion, finely chopped (optional) 1/4 cup dried cranberries or raisins (optional for extra sweetness) 1/4 cup sunflower seeds (optional, for extra crunch) Poppy Seed Dressing: 1/2 cup mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons honey (or more to taste) 1 tablespoon poppy seeds 1/4 teaspoon salt Freshly ground black pepper, to taste How to Make: Wash and chop the broccoli into small, bite-sized florets and place them in a large bowl. Halve the grapes and add them to the bowl with the broccoli. Add the toasted pecans, chopped red onion, and dried cranberries or sunflower seeds if using. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, poppy seeds, salt, and pepper until smooth. Pour the poppy seed dressing over the broccoli mixture and toss gently to coat everything evenly. Taste and adjust sweetness or seasoning if needed—add a little more honey or salt to suit your taste. For best flavor, refrigerate the salad for at least 30 minutes to let the flavors meld. Give it a final toss before serving. Serve chilled and enjoy the delightful mix of crunchy, sweet, and tangy flavors—perfect for potlucks or a bright side dish! Warm Broccoli Salad With Caramelized Shallots and Balsamic Glaze Bright, tangy warm broccoli tossed with sweet caramelized shallots and a glossy balsamic glaze. Ingredients: 1.5 pounds (about 680 g) broccoli florets, trimmed and cut into bite-sized pieces 3–4 large shallots, thinly sliced 3 tablespoons olive oil, divided 1 tablespoon unsalted butter 2 tablespoons balsamic vinegar 1 tablespoon honey or maple syrup 1/4 teaspoon red pepper flakes (optional) Salt and freshly ground black pepper, to taste 2 tablespoons toasted pine nuts or chopped toasted almonds (optional) 2 tablespoons grated Parmesan or crumbled feta (optional) Zest of 1 lemon and a squeeze of lemon juice (optional, for brightness) How to Make: Heat 1 tablespoon olive oil and the butter in a large skillet over medium heat. Add the sliced shallots and a pinch of salt; cook, stirring occasionally, until deeply golden and caramelized, about 12–15 minutes. Reduce heat if they brown too quickly. Remove caramelized shallots to a plate and set aside, leaving any pan juices in the skillet. In the same skillet, add the remaining 2 tablespoons olive oil and increase heat to medium-high. Add the broccoli florets, season with salt and pepper, and sauté until bright green and just tender with some browned edges, about 6–8 minutes. Stir occasionally so it cooks evenly. Stir in the red pepper flakes if using, then return the caramelized shallots to the skillet and toss to combine. In a small bowl, whisk together the balsamic vinegar and honey (or maple syrup) until smooth. Pour the balsamic mixture over the broccoli and shallots, toss for 1 minute until everything is glazed and shiny. Taste and adjust seasoning with salt, pepper, and a squeeze of lemon juice if desired. Transfer to a serving bowl and sprinkle with toasted pine nuts or almonds and grated Parmesan or feta if using. Add lemon zest for extra brightness. Serve warm and enjoy the sweet-savory contrast. Enjoy this cozy, flavorful broccoli salad that’s perfect as a side or a warm veggie star! Broccoli and Farro Salad With Sun-Dried Tomatoes and Basil Bright, chewy farro meets crisp broccoli, sweet sun-dried tomatoes, and fresh basil for a hearty summer salad. Ingredients: 1 cup farro (pearled or semi-pearled) 2 cups broccoli florets, bite-sized 1/2 cup sun-dried tomatoes, julienned (oil-packed or rehydrated) 1/3 cup fresh basil leaves, torn 1/4 cup red onion, finely diced 1/4 cup toasted almonds or pine nuts, roughly chopped 1/3 cup crumbled feta or shaved Parmesan (optional) 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice (about 1 lemon) 1 tablespoon red wine vinegar or white balsamic 1 small garlic clove, minced 1 teaspoon Dijon mustard Salt and freshly ground black pepper, to taste How to Make: Rinse the farro under cold water, then cook it in a pot of salted boiling water according to package instructions (usually 20–30 minutes) until tender but chewy. Drain and let cool slightly. While farro cooks, blanch the broccoli: bring a small pot of salted water to a boil, add florets for 1–2 minutes until bright green and just tender, then transfer to an ice bath to stop cooking. Drain well. If using oil-packed sun-dried tomatoes, drain and chop; if using dried, rehydrate in hot water for 10 minutes, drain, and slice. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, and a pinch of salt and pepper to make the dressing. In a large bowl, combine the cooked farro, blanched broccoli, sun-dried tomatoes, red onion, and toasted nuts. Pour the dressing over the salad and toss gently to combine, making sure everything is coated. Fold in torn basil and then add crumbled feta or shaved Parmesan if using. Taste and adjust salt and pepper. Let the salad rest 10–15 minutes for flavors to meld, or refrigerate for up to 2 days; serve chilled or at room temperature. Enjoy a bowlful of Mediterranean color and crunch that’s great as a side or a light main! Broccoli Salad With Edamame, Red Pepper, and Miso Dressing Bright, crunchy broccoli salad with creamy miso dressing and a pop of edamame. Ingredients: 4 cups broccoli florets (about 1 medium head), chopped into bite-size pieces 1 cup shelled edamame (fresh or thawed frozen) 1/2 cup red bell pepper, diced 1/4 cup thinly sliced red onion (optional, or use scallions) 1/4 cup toasted sunflower seeds or sliced almonds 1/4 cup shredded carrot (optional) 2 tablespoons chopped fresh cilantro or parsley (optional) For the miso dressing: 2 tablespoons white or yellow miso paste 2 tablespoons rice vinegar 1 tablespoon soy sauce (or tamari) 1 tablespoon honey or maple syrup 2 tablespoons sesame oil (or neutral oil) 1 tablespoon toasted sesame seeds (optional) 1 teaspoon grated fresh ginger (or 1/4 tsp ground ginger) 1–2 tablespoons water to thin, as needed How to Make: Blanch the edamame in boiling water 2–3 minutes if using frozen, then drain and rinse under cold water to cool. Toss the broccoli florets with a pinch of salt and, if you like them a bit softer, steam or blanch for 1–2 minutes then cool. In a small bowl, whisk together miso paste, rice vinegar, soy sauce, honey, sesame oil, grated ginger, and water until smooth. Stir in sesame seeds if using. In a large bowl, combine broccoli, edamame, red pepper, red onion, and shredded carrot. Pour the miso dressing over the veggies and toss until everything is evenly coated. Fold in toasted sunflower seeds or almonds and chopped herbs. Taste and adjust seasoning with a little more soy sauce or honey if needed. Chill the salad 15–30 minutes to let flavors meld, or serve right away for extra crunch. Enjoy this bright, crunchy salad as a side or light lunch — it’s irresistible! Curried Broccoli Salad With Raisins and Cashews Bright, crunchy, and lightly sweet—this curried broccoli salad is an easy, flavor-packed side that pops with raisins and cashews. Ingredients: 4 cups broccoli florets, bite-sized 1/2 cup golden or dark raisins 1/2 cup roasted cashews, roughly chopped 1/4 cup red onion, finely diced 2 celery stalks, thinly sliced 1/2 cup plain Greek yogurt (or mayonnaise for richer flavor) 2 teaspoons curry powder (mild or to taste) 1 tablespoon honey or maple syrup 1 tablespoon lemon juice (or apple cider vinegar) 1/4 teaspoon salt, plus more to taste 1/4 teaspoon black pepper Optional: 2 tablespoons chopped fresh cilantro or parsley for garnish How to Make: Wash and chop the broccoli into small, bite-sized florets and place them in a large bowl. Add the raisins, chopped cashews, diced red onion, and sliced celery to the bowl. In a small bowl, whisk together the Greek yogurt (or mayo), curry powder, honey, lemon juice, salt, and pepper until smooth. Pour the dressing over the broccoli mixture and toss gently until everything is evenly coated. Taste and adjust seasoning with more salt, pepper, or a bit more honey if you like it sweeter. Cover and chill the salad at least 30 minutes to let the flavors meld—overnight is even better. Before serving, give it a final toss and sprinkle with chopped cilantro or parsley if using. Serve chilled and enjoy the crunchy, sweet, and curried goodness! Broccoli and Bacon Slaw With Maple-Dijon Vinaigrette Broccoli and Bacon Slaw with Maple‑Dijon Vinaigrette — bright, crunchy, and a little sweet-savory with a delightful bacon bite. Ingredients: 4 cups broccoli florets, finely chopped (about 2 medium heads) 4 slices bacon, cooked crisp and crumbled 1/2 small red onion, thinly sliced 1 large carrot, grated 1/2 cup shredded cheddar cheese (optional) 1/4 cup slivered almonds or sunflower seeds (optional for crunch) 2 tablespoons chopped fresh parsley (optional) Salt and black pepper, to taste Maple‑Dijon Vinaigrette: 3 tablespoons pure maple syrup 2 tablespoons Dijon mustard 3 tablespoons apple cider vinegar 1/3 cup extra-virgin olive oil 1/2 teaspoon kosher salt (adjust to taste) 1/4 teaspoon black pepper How to Make: Cook the bacon in a skillet over medium heat until crisp, then transfer to a paper towel-lined plate and crumble once cool. While the bacon cooks, finely chop the broccoli florets and place them in a large mixing bowl. Add the thinly sliced red onion, grated carrot, shredded cheddar (if using), and nuts or seeds (if using) to the bowl with the broccoli. In a small bowl or jar, whisk together the maple syrup, Dijon mustard, and apple cider vinegar. Slowly whisk in the olive oil until the dressing is emulsified, then season with salt and pepper and taste; adjust as needed. Pour the vinaigrette over the broccoli mixture and toss until everything is evenly coated. Fold in the crumbled bacon and chopped parsley, then season with additional salt and pepper if desired. Let the slaw sit at room temperature for 10–15 minutes or chill for 30 minutes to allow flavors to meld before serving. Serve this crunchy, sweet-savory slaw and watch it disappear at your next picnic or weeknight table! Broccoli, Avocado, and Chickpea Salad With Cilantro-Lime Dressing Bright, zesty, and full of crunch — this broccoli, avocado, and chickpea salad sings with a cilantro-lime dressing. Ingredients: 4 cups broccoli florets (about 1 medium head), finely chopped 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed 1 ripe avocado, diced 1/2 small red onion, finely chopped 1/2 cup cherry tomatoes, halved (optional) 1/4 cup chopped fresh cilantro 2 tablespoons pumpkin seeds or sunflower seeds (optional, for crunch) Salt and black pepper, to taste Cilantro-Lime Dressing: 1/4 cup plain Greek yogurt or dairy-free yogurt 2 tablespoons extra-virgin olive oil Juice of 1 lime (about 2 tablespoons) 1 clove garlic, minced 2 tablespoons chopped fresh cilantro 1 teaspoon honey or maple syrup 1/4 teaspoon ground cumin Salt and pepper, to taste How to Make: Chop the broccoli into small, bite-sized pieces and place in a large bowl. Add the rinsed chickpeas, diced avocado, chopped red onion, cherry tomatoes (if using), and chopped cilantro to the bowl. In a small jar or bowl, whisk together the yogurt, olive oil, lime juice, minced garlic, chopped cilantro, honey/maple, cumin, and a pinch of salt and pepper until smooth. Pour the cilantro-lime dressing over the salad ingredients. Gently toss everything together until the avocado and broccoli are evenly coated and the chickpeas are distributed. Taste and season with additional salt, pepper, or lime juice as needed. Sprinkle pumpkin or sunflower seeds on top right before serving for extra crunch. Enjoy this bright, creamy, and crunchy salad as a light lunch or a colorful side — it’s fresh, satisfying, and perfect any time of year! Broccoli Salad With Roasted Pumpkin Seeds, Parmesan, and Lemon Zest Bright, zesty broccoli salad with crunchy roasted pumpkin seeds, salty Parmesan, and bright lemon zest — a crunchy, tangy side that disappears fast. Ingredients: 6 cups broccoli florets (about 1 large head), chopped into bite-sized pieces 1/2 cup roasted pumpkin seeds (pepitas), lightly salted 1/2 cup freshly grated Parmesan cheese 1/4 cup red onion, finely diced 1/2 cup dried cranberries or golden raisins (optional for sweetness) 1/4 cup plain Greek yogurt 2 tablespoons mayonnaise 1 tablespoon lemon juice (fresh) Zest of 1 lemon 1 teaspoon Dijon mustard 1 teaspoon honey or maple syrup (optional) Salt and freshly ground black pepper, to taste How to Make: Trim and chop broccoli into small, bite-sized florets; place in a large mixing bowl. Add the diced red onion, dried cranberries (if using), roasted pumpkin seeds, and grated Parmesan to the bowl. In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, lemon zest, Dijon mustard, and honey until smooth. Season the dressing with a pinch of salt and a few grinds of black pepper; taste and adjust. Pour the dressing over the broccoli mixture and toss gently until everything is evenly coated. Let the salad sit in the refrigerator for at least 15–30 minutes to allow flavors to meld. Give it a final toss before serving and sprinkle a few extra pumpkin seeds and a little extra Parmesan on top if desired. Serve chilled or at cool room temperature. Enjoy this bright, crunchy salad that’s perfect for picnics, potlucks, or a fresh weeknight side!