Description
A vibrant, crunchy broccoli salad with a creamy tangy dressing, dried cranberries, and sunflower seeds. Perfect for weeknights, picnics, or as a side dish. No cooking required!
Ingredients
Broccoli florets – 4 cups
Red onion – 1/2 cup, finely chopped
Dried cranberries – 1/2 cup
Sunflower seeds – 1/4 cup
Mayonnaise – 1/2 cup
Apple cider vinegar – 2 tablespoons
Granulated sugar – 1 tablespoon
Salt – 1/2 teaspoon
Black pepper – 1/4 teaspoon
Instructions
Combine broccoli florets, chopped red onion, dried cranberries, and sunflower seeds in a large bowl
In a separate small bowl, whisk mayonnaise, apple cider vinegar, granulated sugar, salt, and black pepper to make dressing
Pour dressing over salad and stir until evenly coated
Let the salad sit for 10-15 minutes before serving to allow flavors to develop
Serve chilled or at room temperature
Notes
Dried cranberries can be swapped for raisins or chopped dates
Use toasted almonds, pecans, or walnuts in place of sunflower seeds for variation
Vegan mayo or Greek yogurt can replace regular mayonnaise
To enhance flavor, let the salad chill in the refrigerator for up to 1 hour
Leftovers will keep in the fridge for 3-4 days; add fresh toppings before serving
- Prep Time: 15
- Category: LUNCHES
- Method: Chopping and Mixing
- Cuisine: American
Nutrition
- Serving Size: 0.5 cup
- Calories: 150
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg