Description
Cranberry Broccoli Salad is a refreshing and crunchy twist on the classic broccoli salad. Packed with fresh broccoli florets, sweet dried cranberries, crunchy sunflower seeds, sharp cheddar cheese, and a tangy honey-mayo dressing, this salad is perfect as a make-ahead side dish. The combination of flavors and textures creates a delightful salad that’s both healthy and satisfying.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh broccoli florets (chopped into bite-sized pieces)
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup finely chopped red onion
- 1/2 cup cooked and crumbled bacon (optional)
Dressing Ingredients
- 2/3 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and black pepper to taste
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add chopped broccoli, dried cranberries, sunflower seeds, shredded cheddar cheese, finely chopped red onion, and cooked crumbled bacon if using. Gently toss to mix all the salad components evenly.
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper until the dressing is smooth and well blended.
- Dress the Salad: Pour the prepared dressing over the broccoli mixture. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a quick stir to redistribute the dressing and ingredients.
Notes
- For a lighter version, substitute plain Greek yogurt or a mix of Greek yogurt and mayonnaise for the mayo.
- Sunflower seeds can be replaced with almonds or pumpkin seeds for variety.
- This salad keeps well refrigerated for up to 3 days, making it an excellent make-ahead side dish.
