Description
A vibrant and crunchy broccoli cranberry salad combining fresh broccoli florets with sweet dried cranberries, crunchy sunflower seeds, zesty red onion, and an optional mix of cheddar cheese and bacon, all tossed in a creamy, tangy dressing made from mayonnaise, apple cider vinegar, and honey. Perfect as a refreshing side dish for potlucks or quick lunches, this salad is easy to prepare and can be made ahead to enhance its flavors.
Ingredients
Scale
Salad:
- 4 cups fresh broccoli florets
- ½ cup dried cranberries
- â…“ cup chopped red onion
- ½ cup sunflower seeds or chopped walnuts
- ½ cup shredded cheddar cheese (optional)
- ½ cup cooked and crumbled bacon (optional)
Dressing:
- ¾ cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Combine the Salad Ingredients: In a large bowl, mix together the fresh broccoli florets, dried cranberries, chopped red onion, sunflower seeds or walnuts, shredded cheddar cheese if using, and cooked crumbled bacon if using, ensuring all ingredients are evenly distributed.
- Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until the dressing is smooth and well combined.
- Toss Salad with Dressing: Pour the dressing over the broccoli mixture and toss thoroughly to coat every piece evenly with the creamy dressing.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill properly.
- Serve: Before serving, toss the salad again to redistribute the dressing and enjoy cold as a refreshing side dish or potluck favorite.
Notes
- For a lighter version, substitute half of the mayonnaise with plain Greek yogurt for reduced fat and added creaminess.
- This salad can be prepared up to one day in advance to deepen the flavors and saves time on the day of serving.
- Store leftovers covered in the refrigerator for up to 3 days, tossing again before serving.
