Broccoli & Blueberry Salad

This salad is a bit of a twist from the traditional broccoli salad I grew up with.  This recipe uses fresh blueberries, currants and a lighter version of dressing than the standard one.  It’s sweet, crunchy and oh so refreshing.

Broccoli and Blueberry Salad


  • Provence nut & spice mix
  • 7 cups small broccoli florets, blanched for 2 minutes or raw, depending upon personal preference
  • 1 ½ cups fresh blueberries
  • 1 cup chopped jicama (cut into small cubes)
  • ½ cup currants
  • ½ cup sunflower seeds, lightly toasted
  • Dressing:
  • ½ cup plain greek yogurt
  • 2 ½ tablespoon apple cider vinegar
  • 2 ½ tablespoons olive oil
  • ¼ tsp sea salt
  • 3 teaspoons Provence nut & spice mix
  • 2 tablespoons honey


  1. Whisk together all the dressing ingredients and set aside.
  2. In a large bowl, combine the broccoli, blueberries, jicama, currants & sunflower seeds.
  3. Depending upon taste, pour the desired amount dressing over broccoli mixture, and toss well. Chill for 1 hour before serving. Just before serving top with a bit of Provence nut & spice mix.