Description
A vibrant and crunchy broccoli salad with dried cranberries and sunflower seeds, all tossed in a creamy dressing.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 cup dried cranberries
- ½ cup unsalted sunflower seeds
- ½ cup thinly sliced red onion
- ½ cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey (or sugar)
- Salt and pepper to taste
Instructions
- Wash and cut the broccoli into bite-sized florets, then place them in a large bowl.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey (or sugar), salt, and pepper until smooth.
- Add dried cranberries, sunflower seeds, and red onion to the bowl with broccoli.
- Pour the dressing over the top and gently toss until everything is well-coated.
- Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to let the flavors meld.
- Before serving, give the salad another gentle toss and garnish with extra sunflower seeds if desired.
Notes
To enhance flavor, consider toasting the sunflower seeds. Make ahead of time for best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
Keywords: broccoli salad, side dish, vegetarian salad, summer salad