Description
A refreshing and crunchy broccoli salad featuring fresh broccoli florets tossed with a creamy, tangy dressing made from mayonnaise, apple cider vinegar, and maple syrup. This salad is loaded with dried cranberries, sunflower seeds, shredded cheddar cheese, and optional savory bits for extra flavor and texture, making it a perfect quick side dish or light meal.
Ingredients
Scale
Salad 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)
Dressing Ingredients
- 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 black pepper until the mixture is smooth and well combined. Set aside to develop flavors.
- Make the Salad: In a large mixing bowl, combine the chopped broccoli florets, finely diced red onion, dried cranberries, sunflower seeds, shredded cheddar cheese, and savory bits if using.
- Toss to Coat: Pour the prepared creamy dressing over the salad ingredients. Toss gently but thoroughly until all the salad components are evenly coated with the dressing.
- Chill and Serve: Refrigerate the salad for at least 20 to 30 minutes to allow the flavors to meld and for the broccoli to soften slightly, enhancing the texture and taste. Serve chilled.
Notes
- For a vegan version, use vegan mayonnaise and vegan cheddar cheese.
- Savory bits add extra crunch and flavor but are optional.
- Chilling the salad prior to serving is essential for best flavor and texture.
- This salad can be made a few hours ahead and stored covered in the refrigerator.
- Sunflower seeds can be substituted with chopped almonds or any preferred nuts for variation.
