Description
This easy Broccoli Salad is a crunchy, fresh, and flavorful side dish featuring crisp broccoli florets, red onion, shredded carrots, sunflower seeds, dried cranberries, and almonds tossed in a creamy, tangy dressing. Perfect for picnics, barbecues, potlucks, or meal prep, this salad combines a delicious balance of textures and flavors with a simple, no-cook preparation.
Ingredients
For the Salad
- 5 cups broccoli florets, cut into small pieces
- 1/3 cup red onion, finely diced
- 1/2 cup shredded carrots
- 1/3 cup dried cranberries
- 1/3 cup sunflower seeds
- 1/4 cup chopped almonds
- 1/4 cup shredded cheddar cheese (optional)
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the broccoli: Wash and dry the broccoli thoroughly. Cut the florets into small, bite-sized pieces to ensure easy eating and even distribution of flavors.
- Make the dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt (or sour cream), apple cider vinegar, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper until smooth and creamy.
- Combine the salad: In a large bowl, add the broccoli florets, finely diced red onion, shredded carrots, dried cranberries, sunflower seeds, chopped almonds, and shredded cheddar cheese if using. Gently toss to mix all ingredients evenly.
- Dress: Pour the prepared dressing over the salad and toss thoroughly until all the ingredients are evenly coated with the creamy dressing.
- Chill: Cover the salad bowl and refrigerate for at least 30 minutes. This step allows the flavors to meld and the dressing to slightly soften the broccoli for enhanced taste and texture.
- Serve: Before serving, toss the salad again to redistribute the dressing, and adjust seasoning with additional salt or pepper if desired. Serve chilled for best flavor.
Notes
- For a vegan version, substitute mayonnaise and Greek yogurt with vegan alternatives and replace honey with maple syrup.
- Add cooked bacon or crispy roasted chickpeas for extra flavor and protein.
- Enhance crunch by adding pumpkin seeds or chopped walnuts.
- This salad can be prepared up to one day in advance to save time.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If the dressing thickens too much after chilling, stir in a teaspoon of lemon juice or water to loosen it.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American
