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overhead shot of broccoli quinoa salad with almonds in white bowl
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4 from 1 vote

Broccoli Salad Recipe with Almonds and Quinoa

Broccoli salad recipe gets a healthy makeover with almonds, quinoa and an apple cider poppy seed vinaigrette. Easy to prep for a barbecue or for meal prep!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 8 side portions
Calories: 249kcal


  • ¾ cup uncooked quinoa
  • 1 head broccoli (cut into ½ inch florets)
  • ½ cup dried cranberries
  • ½ cup feta cheese (crumbled)

Apple Cider Poppy Seed Dressing

  • ½ cup sliced almonds
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 tablespoon honey (or maple syrup)
  • ½ teaspoon onion powder
  • ½ teaspoon Dijon mustard
  • 1 tablespoon poppy seeds


  • Cook quinoa according to package directions. Set aside to cool.
  • Chop broccoli into ½ inch florets.
  • In large bowl, combine the broccoli, cooled quinoa, dried cranberries, feta cheese and sliced almonds.
  • Shake together the vinaigrette ingredients and pour over the salad.


  • Salad may be dressed up to 24 hours before serving. (You may want to keep almonds off until serving to keep their crunch).
  • For meal prep, layer in a mason jar in the following order:
    dressing (bottom)
    goodies (feta, almonds, cranberries)
  • Salad keeps in mason jars for up to 4 days. Shake out into a bowl to serve.



To serve as a meal, divide into 4 portions rather than 8, and top with protein such as chicken breast or chickpeas.


Serving: 1/8 of batch | Calories: 249kcal | Carbohydrates: 28g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 135mg | Potassium: 389mg | Fiber: 4g | Sugar: 11g | Vitamin A: 515IU | Vitamin C: 67.8mg | Calcium: 107mg | Iron: 1.7mg