Description

A vibrant and crunchy broccoli cranberry salad featuring fresh broccoli florets, sweet dried cranberries, crunchy sunflower seeds, and a creamy homemade dressing made with mayonnaise, apple cider vinegar, and honey. Perfect as a refreshing side dish or a light lunch, this salad combines sweet, tangy, and savory flavors with optional additions of sharp cheddar cheese and crispy bacon for extra richness.

Ingredients

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Salad Ingredients

4 cups fresh broccoli florets, chopped
1/2 cup dried cranberries
1/4 cup red onion, finely diced
1/4 cup sunflower seeds (or slivered almonds)
1/2 cup sharp cheddar cheese, shredded (optional)
1/4 cup bacon, cooked and crumbled (optional)

Dressing Ingredients

1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey (or sugar)
Salt and pepper to taste

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Instructions

Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until the mixture is smooth and creamy, creating a flavorful dressing that balances tanginess with a hint of sweetness.
Assemble the Salad: In a large salad bowl, combine the chopped broccoli florets, dried cranberries, finely diced red onion, sunflower seeds or slivered almonds, and shredded cheddar cheese if using. Add the cooked and crumbled bacon for an optional savory crunch and extra flavor.
Toss with Dressing: Pour the prepared dressing over the salad ingredients. Toss thoroughly so that the broccoli and all other components are evenly coated with the creamy dressing, ensuring every bite is flavorful.
Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. Chilling allows the flavors to meld together beautifully and the salad to develop a refreshing crispness, making it perfect for serving cold as a side or light meal.

Notes

For a vegetarian version, omit the bacon or replace it with a plant-based bacon alternative.
Sunflower seeds can be substituted with slivered almonds for a different nutty texture.
Adjust honey quantity to taste or substitute with sugar if preferred.
This salad is best served chilled but can be stored in the refrigerator for up to 2 days.
Feel free to add other fresh vegetables like diced bell peppers or shredded carrots for extra crunch and color.