Description
Crisp broccoli salad showcases summer’s freshest flavors with crunchy almonds and tangy dressing. Served chilled, this side dish brings garden-fresh ingredients together for a delightful culinary experience you’ll crave again.
Ingredients
Scale
Main Ingredients:
- 4 cups (960 milliliters) fresh broccoli florets
- 1/2 cup (120 milliliters) red onion, finely chopped
- 1/2 cup (75 grams) dried cranberries
- 1/2 cup (60 grams) sunflower seeds
- 1/2 cup (60 grams) shredded cheddar cheese
Dressing:
- 2/3 cup (160 milliliters) mayonnaise
- 2 tablespoons (30 milliliters) apple cider vinegar
- 1 tablespoon (15 milliliters) honey
Instructions
- Chop fresh broccoli florets into bite-sized pieces, ensuring uniform texture and easy eating.
- Finely dice red onion to provide sharp, zesty undertones throughout the salad mixture.
- Sprinkle dried cranberries for bursts of tangy sweetness and vibrant color contrast.
- Scatter roasted sunflower seeds to introduce a delightful crunch and nutty essence.
- Crumble aged cheddar cheese to add rich, creamy dimensions to the vegetable medley.
- Whisk mayonnaise with apple cider vinegar, creating a smooth, tangy base for the dressing.
- Drizzle honey into the mixture to balance acidity and introduce subtle sweetness.
- Season the dressing with pinches of salt and freshly ground black pepper for depth.
- Gently fold dressing into the vegetable mixture, ensuring each ingredient is evenly coated.
- Refrigerate salad for 30-45 minutes at 40°F to allow flavors to meld and develop complexity.
- Serve chilled as a refreshing side dish or light lunch option.
Notes
- Swap mayo for Greek yogurt to create a lighter, protein-packed version of the salad that’s lower in calories.
- Toast sunflower seeds briefly in a dry pan to enhance their nutty flavor and add a delightful crunch to the dish.
- For a vegan alternative, replace cheese with nutritional yeast and use plant-based mayo to maintain the creamy texture.
- Prep ingredients ahead of time and store separately to keep the salad crisp and prevent soggy vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 172 kcal
- Sugar: 7 g
- Sodium: 115 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg