Description
This refreshing Broccoli Salad with Creamy Dressing is a quick and easy dish perfect for a healthy snack, side dish, or light lunch. Crisp broccoli florets are combined with sweet dried cranberries, crunchy sunflower seeds, sharp cheddar cheese, and a tangy, creamy dressing made from mayonnaise, apple cider vinegar, and maple syrup. This salad is both vibrant and flavorful, with a delightful mix of textures and tastes that can be ready in just 15 minutes, making it ideal for busy days or meal prepping.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh broccoli florets (about 2 heads), chopped into small pieces
- 1/2 small red onion, finely diced
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds (or chopped almonds)
- 1/2 cup shredded cheddar cheese (or vegan cheddar)
- 1/2 cup savory bits (optional, for added crunch and flavor)
Dressing Ingredients
- 3/4 cup mayonnaise (or vegan mayo)
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp maple syrup (or honey)
- Salt and black pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, maple syrup, salt, and black pepper until the mixture is smooth and well combined. Set this creamy dressing aside.
- Make the Salad: In a large bowl, combine the chopped broccoli florets, finely diced red onion, dried cranberries, sunflower seeds, shredded cheddar cheese, and savory bits if using.
- Toss to Coat: Pour the prepared creamy dressing over the salad ingredients. Toss everything together thoroughly to ensure every piece is evenly coated with the dressing.
- Chill and Serve: Refrigerate the salad for at least 20 to 30 minutes. This chilling step allows the flavors to meld beautifully and softens the broccoli slightly, enhancing its texture and taste before serving.
Notes
- For a vegan version, use vegan mayonnaise and vegan cheddar cheese.
- Sunflower seeds can be substituted with chopped almonds or other nuts for extra crunch.
- Savory bits are optional but add a nice texture and flavor contrast.
- Make sure to finely dice the red onion to avoid overpowering the salad.
- This salad keeps well in the fridge for up to 2 days; just give it a good toss before serving again.
