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 optional smoky bits of bacon or vegan bacon. It’s a delicious side dish that balances sweet, savory, and tangy in every bite.
Ingredients
For the Salad:
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4 cups fresh broccoli florets (about 2 heads), chopped into small pieces
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1/2 small red onion, finely diced
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1/2 cup dried cranberries
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1/2 cup sunflower seeds (or chopped almonds)
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1/2 cup shredded cheddar cheese (or vegan cheddar)
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1/2 cup cooked and crumbled bacon (or coconut bacon for vegan option)
For the Creamy Dressing:
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3/4 cup mayonnaise (or vegan mayo)
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1 1/2 tbsp apple cider vinegar
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1 tbsp maple syrup (or honey)
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Salt and black pepper, to taste
Instructions
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Prepare the dressing:
In a small bowl, whisk together mayo, apple cider vinegar, maple syrup, salt, and pepper. Set aside. -
Make the salad:
In a large bowl, combine chopped broccoli, red onion, cranberries, sunflower seeds, cheddar cheese, and bacon. -
Toss to coat:
Pour the dressing over the salad and mix until everything is evenly coated. -
Chill and serve:
Refrigerate for at least 20–30 minutes before serving. This allows the flavors to blend and the broccoli to soften slightly.
Notes
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For extra crunch, toss in diced apples or chopped celery.
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Keeps well in the fridge for up to 3 days.
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To make it dairy-free, skip the cheese or use a dairy-free version.