Broccoli-Cheddar Salad with Toasted Pumpkin Seeds Recipe - Vegetarian Times

Broccoli-Cheddar Salad with Toasted Pumpkin Seeds

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This potluck classic tastes best when the vegetables are generously coated with creamy dressing—a mayonnaise-yogurt combination makes that possible while keeping calories and fat in check. Substitute roasted pine nuts or chopped peanuts for the roasted pumpkin seeds.

  • 6Servings


  • 1/2 cup light mayonnaise
  • 1/2 cup low-fat plain yogurt
  • 2 Tbs. apple cider vinegar
  • 1 Tbs. sugar
  • 4 cups broccoli florets cut into 1/2-inch pieces
  • 2 medium carrots, grated (about 3/4 cup)
  • 1 small onion, diced (about 1/2 cup)
  • 1 cup grated reduced-fat Cheddar cheese
  • 1/3 cup toasted pumpkin seeds


Whisk together mayonnaise, yogurt, vinegar and sugar in large bowl. Add broccoli, carrots, onion and cheese, and toss to combine. Season with salt and pepper. Chill overnight, or up to 2 days. Sprinkle with pumpkin seeds just before serving.

Nutrition Information

  • Calories: 194
  • Carbohydrate Content: 14 g
  • Cholesterol Content: 10 mg
  • Fat Content: 12.5 g
  • Fiber Content: 3 g
  • Protein Content: 10 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 428 mg
  • Sugar Content: 4 g