Description
This Broccoli Cranberry Salad is a refreshing, crunchy, and colorful dish perfect for gatherings or a healthy side. Combining fresh broccoli florets, sweet dried cranberries, crunchy sunflower seeds, and a creamy honey-mayo dressing, it balances sweet, tangy, and savory flavors with an optional cheesy and bacon twist for extra richness.
Ingredients
Scale
Salad
- 4 cups fresh broccoli florets, chopped
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely diced
- 1/4 cup sunflower seeds (or slivered almonds)
- 1/2 cup sharp cheddar cheese, shredded (optional)
- 1/4 cup bacon, cooked and crumbled (optional)
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or sugar)
- Salt and pepper to taste
Instructions
- Make the dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and creamy, ensuring the flavors are well combined.
- Prepare the salad base: In a large salad bowl, mix together the chopped broccoli florets, dried cranberries, finely diced red onion, sunflower seeds (or almonds), and shredded cheddar cheese if using. Add in the crumbled cooked bacon if you desire a smoky flavor.
- Toss with dressing: Pour the prepared dressing over the broccoli mixture and toss gently but thoroughly to ensure every piece is evenly coated with the creamy dressing.
- Chill the salad: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the salad to chill and firm up slightly for the best texture and taste.
Notes
- For a nut-free option, substitute sunflower seeds instead of almonds.
- Cheddar cheese and bacon are optional but add extra flavor and texture.
- Make sure to finely dice the red onion to avoid overpowering the salad.
- This salad keeps well in the fridge for up to 2 days, but it is best served fresh.
- Adjust the honey amount to your taste preference for sweetness.
