Description
A refreshing and vibrant side dish, this Broccoli Cranberry Salad combines crunchy broccoli with sweet dried cranberries, optional cheddar cheese, and bacon, all tossed in a tangy creamy dressing. Perfect for potlucks, barbecues, or as a nutritious addition to any meal.
Ingredients
Scale
- 4 cups fresh broccoli florets, chopped
- 1/2 cup dried cranberries
- 1/4 cup red onion, finely diced
- 1/4 cup sunflower seeds (or slivered almonds)
- 1/2 cup sharp cheddar cheese, shredded (optional)
- 1/4 cup bacon, cooked and crumbled (optional)
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or sugar)
- Salt and pepper to taste
Instructions
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth and creamy.
- Assemble the Salad: In a large salad bowl, combine the chopped broccoli, dried cranberries, diced red onion, sunflower seeds (or almonds), and cheddar cheese (if using). Add the crumbled bacon if desired.
- Toss with Dressing: Pour the dressing over the salad and toss everything until evenly coated.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a vegetarian version, omit the bacon and use Greek yogurt instead of mayonnaise.
- This salad can be prepared a day in advance; just make sure to add the nuts right before serving to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: Mixing
- Cuisine: mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 230 mg
- Fat: 17g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg