Description

Broccoli Salad is a bright and crunchy dish combining fresh broccoli, red onion, dried cranberries, and sunflower seeds, all tossed in a creamy dressing made with mayonnaise, apple cider vinegar, honey, and Dijon mustard. This salad is the perfect balance of tangy, sweet, and savory flavors, making it a popular side for any occasion. Chilling the salad enhances all the flavors and textures, ensuring every bite is satisfying and refreshing. The creamy, slightly tangy dressing complements the crispness of the vegetables and the sweetness from cranberries, making it a delightful addition to potlucks, picnics, or everyday meals.

Ingredients

4 cups fresh broccoli, cut into bite-size pieces
½ cup finely chopped red onion
½ cup dried cranberries
½ cup roasted sunflower seeds
½ cup mayonnaise (or part plain Greek yogurt)
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine chopped broccoli, red onion, dried cranberries, and sunflower seeds.
In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Pour dressing over broccoli mixture and toss until evenly coated.
Cover bowl and chill in refrigerator for 1-2 hours.
Before serving, stir again and adjust seasoning if needed.

Notes

Substitute Greek yogurt for a lighter dressing or sunflower seeds with pumpkin seeds for nut-free needs. The salad can be made a day ahead and stored covered in the fridge for up to 3 days; just stir before serving. If the dressing becomes runny, add a few more broccoli florets to absorb moisture. For extra crunch, add cooked bacon or shredded carrots, and adjust seasonings to taste.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook, Chilling
Cuisine: American