Description
A vibrant, crunchy chopped broccoli salad tossed with a creamy tangy dressing, sweet cranberries, and sunflower seeds. Perfect for potlucks, lunches, or a fresh side dish.
Ingredients
Scale
- 4 cups fresh broccoli florets, finely chopped
- 1 small red onion, finely diced
- 1/2 cup dried cranberries
- 1/3 cup toasted sunflower seeds
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine chopped broccoli, red onion, cranberries, and sunflower seeds.
- In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth.
- Pour the dressing over the broccoli mixture and toss to combine until evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
- Stir gently before serving and adjust seasoning if needed.
Notes
- Toast the sunflower seeds in a dry skillet for 2 minutes to enhance their flavor.
- If you prefer extra creaminess, double the dressing.
- Chop the broccoli into very small pieces for best texture and dressing distribution.