Description
This Broccoli Salad is the ultimate crunchy, creamy, and tangy side dish—perfect for potlucks, barbecues, and make-ahead lunches. Made with fresh broccoli, dried cranberries, crunchy seeds, and a light, sweet-and-savory dressing, this easy broccoli salad recipe is refreshing, versatile, and totally crowd-pleasing.
Ingredients
- For the salad:
- Fresh broccoli florets (cut into small bite-sized pieces)
- Red onion, finely diced
- Dried cranberries or raisins
- Sunflower seeds or sliced almonds
- Shredded cheddar cheese (optional)
- For the dressing:
- Mayonnaise (or half mayo, half Greek yogurt)
- Apple cider vinegar
- Honey or sugar
- Salt and pepper, to taste
- Instructions:
- Cut broccoli into small florets and place in a large bowl.
- Add diced red onion, dried cranberries (or raisins), seeds or nuts, and cheese if using.
- In a small bowl, whisk together mayonnaise, vinegar, honey (or sugar), salt, and pepper until smooth.
- Pour dressing over the broccoli mixture and toss to coat evenly.
- Cover and refrigerate for at least 1 hour (or overnight) to let flavors meld.
Instructions
-
Cut broccoli into small florets and place in a large bowl.
-
Add diced red onion, dried cranberries (or raisins), seeds or nuts, and cheese if using.
-
In a small bowl, whisk together mayonnaise, vinegar, honey (or sugar), salt, and pepper until smooth.
-
Pour dressing over the broccoli mixture and toss to coat evenly.
-
Cover and refrigerate for at least 1 hour (or overnight) to let flavors meld.
Notes
- Add crumbled roasted chickpeas, or chopped apples for variety.
- Swap sunflower seeds for pecans or walnuts.
- For a lighter version, use half mayo and half Greek yogurt.
- Best served cold.
