Broccoli Pineapple Salad (Gluten-Free, Easy)

Looking for a light, refreshing, and nutritious salad that’s both gluten-free and easy to make? This Broccoli Pineapple Salad is the perfect combination of crisp broccoli, sweet pineapple, and a creamy, tangy dressing. Whether you’re looking for a quick side dish, a healthy snack, or a simple addition to your next meal, this vibrant salad is sure to satisfy. Packed with fiber, vitamins, and a delightful balance of savory and sweet flavors, it’s a dish that’s as delicious as it is easy to prepare!

Prep Time: 10-12 minutes
 Cook Time: 0 minutes (no cooking required)
Total Time: 10-12 minutes
 Chill Time: 30 minutes to 2 hours (optiona

Ingredients:

3 cups of fresh broccoli florets (about 1 medium head)

1 cup of fresh pineapple, diced (or you can use canned pineapple, drained)

1/2 cup red bell pepper, finely chopped (optional for extra color)

1/4 cup red onion, finely chopped (optional for a bit of zing)

1/4 cup sunflower seeds (or other seeds or nuts you prefer)

1/2 cup shredded cheddar cheese (optional, for extra richness, can be dairy-free if needed)

For the Dressing:

1/2 cup mayonnaise (or use a dairy-free or vegan version)

1-2 tablespoons apple cider vinegar (adjust to taste)

1 tablespoon honey or maple syrup (to taste)

Salt and pepper, to taste

Instructions:

Prepare the Ingredients:

Wash and chop the broccoli into small, bite-sized florets.

Dice the pineapple into small cubes (if using fresh pineapple).

If using red bell pepper and onion, chop them finely.

Toast the sunflower seeds (optional) for extra flavor by placing them in a dry pan over medium heat for 2-3 minutes, stirring frequently.

Make the Dressing:

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey/maple syrup, salt, and pepper.

Taste the dressing and adjust the sweetness or acidity by adding more honey or vinegar, depending on your preference.

Assemble the Salad:

In a large bowl, combine the broccoli florets, pineapple, red bell pepper, red onion, sunflower seeds, and cheese (if using).

Pour the dressing over the salad and gently toss everything together until well coated.

Chill (optional):

For best results, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

Serve and Enjoy!

Serve chilled or at room temperature. This salad is great on its own or as a side to grilled meats or sandwiches.

Tips:

You can make this salad ahead of time. It keeps well in the fridge for up to 2 days.

For an added crunch, try substituting sunflower seeds with chopped almonds or walnuts.

For a creamy version without mayo, you can substitute Greek yogurt or a dairy-free yogurt.

Nutrition Information (per serving)
Calories: 120-150
Protein: 5-6g
Fat: 8-10g

Saturated Fat: 1-2g
Carbohydrates: 15-18g
Fiber: 5-6g
Sugar: 6-8g
Sodium: 50-100mg