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
