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Sweet and Tangy Broccoli Salad

Sweet and Tangy Broccoli Salad

A vibrant and refreshing Sweet and Tangy Broccoli Salad that combines raw broccoli, dried cranberries, sunflower seeds, and a creamy dressing, perfect for potlucks and family gatherings.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 5-6 cups fresh broccoli florets
  • 1/2 cup red onion, finely diced
  • 1/2 cup dried cranberries
  • 1/2 cup unsalted sunflower seeds
  • 6-8 slices bacon, cooked and crumbled (optional)
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/4 cup granulated sugar (or to taste)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)

Method
 

  1. Wash the broccoli heads thoroughly, trim off the thick stems, and cut the florets into bite-sized pieces.
  2. Finely dice the red onion and add it to the bowl with the broccoli.
  3. Add the dried cranberries and sunflower seeds to the bowl. If using bacon, crumble it and add as well.
  4. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, salt, and black pepper until smooth.
  5. Pour the dressing over the broccoli mixture and toss until everything is well coated.
  6. Cover and refrigerate for at least 30 minutes before serving.

Notes

For best flavor, chill the salad for a few hours. This salad can be made ahead of time and lasts in the fridge for 3-4 days.