This broccoli salad is a crisp, refreshing dish made with raw broccoli, red onion, dried cranberries, and roasted sunflower seeds, all tossed in a creamy, tangy dressing. It’s the kind of salad I keep coming back to for summer picnics, lunches, or as a hearty side.
Why You’ll Love This Recipe
I love how this salad packs so much flavor and texture into every bite. The crunch of fresh broccoli, the pop of sweetness from cranberries, and the nutty flavor of sunflower seeds all come together beautifully. The dressing brings a creamy balance with a slight tang that ties everything together. It’s simple to make, great for prepping ahead, and holds up really well in the fridge.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh broccoli, cut into bite-size pieces
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Finely chopped red onion
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Dried cranberries
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Roasted sunflower seeds
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Mayonnaise (or substitute part or all with plain Greek yogurt)
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Apple cider vinegar
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Honey
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Dijon mustard
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Salt
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Black pepper
directions
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In a large bowl, I combine the chopped broccoli, red onion, dried cranberries, and sunflower seeds.
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In a separate bowl, I whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
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I pour the dressing over the broccoli mixture and toss everything together until evenly coated.
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I cover the bowl and chill the salad in the refrigerator for 1 to 2 hours so the flavors have time to meld.
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Just before serving, I give it a final stir and adjust seasoning if needed.
Servings and timing
This recipe makes about 8 servings.
Prep time: 20 minutes
Chill time: 1–2 hours
Total time: 1 hour 20 minutes
Variations
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When I want to lighten it up, I use Greek yogurt in place of mayonnaise or do a half-and-half mix.
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I sometimes toss in some shredded cheddar cheese or chopped apple for extra flavor.
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A handful of chopped almonds or pecans adds even more crunch if I’m skipping sunflower seeds.
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For a little extra zing, I add a squeeze of lemon juice to the dressing.
storage/reheating
I store this broccoli salad in an airtight container in the fridge for up to 3 days. It’s best when fresh, but still holds up well for lunches or leftovers. If I make it in advance, I wait to mix in the dressing until an hour or two before serving so the broccoli stays crisp.
FAQs
Can I use frozen broccoli instead of fresh?
I don’t recommend frozen broccoli because it tends to be too soft and watery. Fresh broccoli keeps the salad crunchy and holds up to the dressing better.
Can I make the dressing ahead of time?
Yes, I often whisk the dressing a day in advance and store it in the fridge. It saves time and helps the flavors develop.
What’s a good substitute for sunflower seeds?
Chopped almonds, pecans, or even pumpkin seeds all work great. I just make sure they’re roasted for the best flavor and crunch.
Do I have to chill the salad before serving?
It’s not required, but I think the salad tastes best after chilling for at least an hour. The flavors blend and the texture improves.
Can I add protein to make it a full meal?
Absolutely. I’ve added grilled chicken or chickpeas before to turn it into a satisfying main dish.
Conclusion
This broccoli salad is one of those go-to dishes that I can make anytime and know it’ll be a hit. It’s fresh, simple, and packed with flavor, with a creamy dressing that pulls everything together. Whether I’m taking it to a gathering or making a quick weekday side, it always delivers.
Print
Broccoli Salad
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This broccoli salad is a crisp, refreshing dish made with raw broccoli, red onion, dried cranberries, and roasted sunflower seeds, all tossed in a creamy, tangy dressing. It’s perfect for picnics, lunches, or as a hearty side dish.
Ingredients
- 4 cups fresh broccoli, cut into bite-size pieces
- 1/2 cup finely chopped red onion
- 1/2 cup dried cranberries
- 1/2 cup roasted sunflower seeds
- 1/2 cup mayonnaise (or part plain Greek yogurt)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the chopped broccoli, red onion, dried cranberries, and sunflower seeds.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
- Pour the dressing over the broccoli mixture and toss until evenly coated.
- Cover the bowl and chill the salad in the refrigerator for 1 to 2 hours.
- Before serving, stir again and adjust seasoning if needed.
Notes
- Substitute Greek yogurt for a lighter dressing.
- Add shredded cheddar cheese or chopped apple for extra flavor.
- Use chopped almonds or pecans instead of sunflower seeds for more crunch.
- Add a squeeze of lemon juice to the dressing for extra zing.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 9g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
