Golden Corral Broccoli Salad Recipe
We’ve tried a lot of recipes, but this one really hits the mark. If you’ve ever had that broccoli salad at Golden Corral and thought, “Wow, this is good,” then you’re in the right place. We’ve made it at home, and it turns out-it’s super easy and super tasty.
Ingredients
- 2 medium heads broccoli
- ½ red onion finely chopped
- ½ cup dried cranberries
- ¼ cup almonds chopped
- ¼ cup sunflower or pumpkin seeds
- ½ packed cup sun-dried tomatoes in oil chopped or cut into strips
- ½ cup vegan mayo or regular mayonnaise
- ½ cup Greek yogurt fat-free or non-dairy if preferred
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or sugar
- 1 teaspoon salt or more, to taste
- ⅛ teaspoon black pepper
Instructions
- Wash and dry your broccoli. Cut into small bite-sized florets and chop up the stems too if you like. Toss it all into a big mixing bowl.
- Chop your almonds, then toss them into a skillet along with your sunflower or pumpkin seeds. Toast over medium heat for about 2 minutes, stirring often, until golden and fragrant. Set them aside to cool.
- In a small bowl, whisk together the mayo, Greek yogurt, apple cider vinegar, maple syrup, salt, and pepper. Give it a taste and adjust the seasoning if needed.
- Add your chopped red onion, dried cranberries, toasted nuts and seeds, and sun-dried tomatoes into the bowl with the broccoli. Pour the creamy dressing over everything, and give it a good toss until every piece is coated.
- You can serve it right away, but letting it chill in the fridge for 30 minutes makes the flavors come together even more beautifully. Totally worth the wait!
Video
Notes
If you have leftovers, just pop them into an airtight container and store in the fridge. This salad will stay fresh and tasty for up to 3 days. It might get a little softer as it sits, but the flavor? Still fantastic.