Broccoli Raisin Salad



  • 5 to 6 cups Broccoli Florets

  • 1 -7oz. container Greek Yogurt

  • 1/4 cup Arbequina/Koroneiki Olive Oil

  • 1 tsp. kosher salt 

  • 1 tsp. cumin

  • 2 tbsp. honey mustard

  • 2 Tbsp. lemon juice

  • 1/4 tsp. black pepper

  • 3/4 cup raisins (can substitute dried cranberries)

  • 1/2 cup chopped walnuts (optional)

  • 4 oz. crumbled feta cheese



Add broccoli to 3 cups of salted water in a saucepan. Bring to boiling and cook for 3 minutes. Remove from stove top and strain. Run cold water over the broccoli and strain again to stop the cooking process. Transfer broccoli to a large bowl and set aside.

Whisk together the Greek yogurt, olive oil, salt, cumin, honey mustard, lemon juice, and black pepper.

Add the raisins, walnuts, and feta cheese to the bowl with the broccoli. Drizzle the dressing on top of the broccoli mixture and toss to coat evenly. Serve cold.

Broccoli Raisin Salad