Description
This Cranberry Broccoli Salad offers a refreshing twist on a classic side dish, combining crunchy broccoli florets with sweet dried cranberries, nutty sunflower seeds, and a tangy, creamy dressing made from mayonnaise, apple cider vinegar, and honey. Perfectly chilled, this salad is an easy, vibrant addition to any meal or potluck.
Ingredients
Scale
Salad Ingredients
- 4 cups broccoli florets, chopped
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/4 cup red onion, finely chopped
Dressing Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Prepare the salad base: In a large mixing bowl, combine the chopped broccoli florets, dried cranberries, sunflower seeds, and finely chopped red onion, ensuring all the main components are evenly mixed.
- Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey or maple syrup, salt, and pepper until the mixture is smooth and fully combined, forming a creamy dressing.
- Toss the salad: Pour the prepared dressing over the broccoli mixture and toss thoroughly so that every ingredient is evenly coated with the dressing.
- Chill the salad: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to develop a refreshing chill.
- Serve: After chilling, serve the salad cold as a vibrant, flavorful side dish or snack and enjoy!
Notes
- For a vegan version, substitute mayonnaise with a plant-based alternative and use maple syrup instead of honey.
- Sunflower seeds can be toasted lightly for added crunch and flavor.
- Adjust the sweetness by adding more or less honey or maple syrup according to taste.
- This salad can be prepared a day in advance and stored in the refrigerator.
- Feel free to add other nuts or seeds, such as chopped walnuts or pumpkin seeds, for extra texture.
