Description
A vibrant and crunchy salad that combines fresh broccoli with cranberries and sunflower seeds, all coated in a creamy dressing.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 cup dried cranberries
- ½ cup unsalted sunflower seeds
- ½ cup red onion, thinly sliced
- ½ cup mayonnaise (or Greek yogurt)
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey (or sugar)
- Salt and pepper to taste
Instructions
- Wash and cut the broccoli into bite-sized florets and place them in a large mixing bowl.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
- Toss the dried cranberries, sunflower seeds, and red onion into the bowl with the broccoli.
- Pour the dressing over the broccoli mixture and gently toss until everything is well-coated.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad another gentle toss and garnish with extra sunflower seeds.
Notes
For a thicker dressing, let the mayonnaise sit at room temperature for about 15 minutes before mixing. Store in an airtight container and consume within 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg