Description
This broccoli salad is crisp, creamy, and packed with flavor, tossed in a tangy-sweet dressing. It features fresh broccoli, crunchy sunflower seeds, red onion, dried cranberries, and a touch of savory bits for extra texture.
Ingredients
4 cups fresh broccoli florets (about 2 heads), chopped into small pieces
1/2 small red onion, finely diced
1/2 cup dried cranberries
1/2 cup sunflower seeds (or chopped almonds)
1/2 cup shredded cheddar cheese (or vegan cheddar)
1/2 cup savory bits (optional, for added crunch and flavor)
For the Creamy Dressing:
3/4 cup mayonnaise (or vegan mayo)
1 1/2 tbsp apple cider vinegar
1 tbsp maple syrup (or honey)
Salt and black pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, maple syrup, salt, and pepper until well combined. Set aside.
- Make the Salad: In a large bowl, combine chopped broccoli, red onion, cranberries, sunflower seeds, cheddar cheese, and savory bits.
- Toss to Coat: Pour the creamy dressing over the salad and toss everything together until evenly coated.
- Chill and Serve: Refrigerate the salad for at least 20–30 minutes to allow the flavors to blend and the broccoli to soften slightly.
Notes
For extra crunch, add diced apples or chopped celery.
To make it vegan, use vegan mayo and skip the cheese or use a dairy-free version.
If you prefer a sweet and salty flavor, add salted cashews or walnuts.
For a variation, try dried cherries or raisins instead of cranberries.
If you don’t want savory bits, use crispy chickpeas for a replacement or simply omit them.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
