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Fresh Broccoli Salad with Cranberries and Sunflower Seeds

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A crunchy, sweet, and tangy salad combining fresh broccoli, dried cranberries, and toasted sunflower seeds with a creamy vinaigrette dressing. Perfect for summer and easy to prepare in under 20 minutes.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 300 grams)
  • 1/2 cup dried cranberries (75 grams), unsweetened or lightly sweetened
  • 1/3 cup shelled sunflower seeds (50 grams), toasted
  • 1 small red onion, finely chopped
  • 1/2 cup shredded sharp cheddar cheese (60 grams) – optional
  • 1/3 cup mayonnaise (80 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 tablespoon honey (15 ml)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Rinse 4 cups (300 grams) of fresh broccoli florets under cold water and pat dry with a kitchen towel. Chop into bite-sized pieces.
  2. Heat a dry skillet over medium heat. Add 1/3 cup (50 grams) shelled sunflower seeds and stir frequently for 3-5 minutes until golden brown and fragrant. Remove from heat and let cool.
  3. Finely dice 1 small red onion. If desired, soak in cold water for 10 minutes to reduce sharpness, then drain.
  4. In a small bowl or jar, combine 1/3 cup (80 ml) mayonnaise, 2 tablespoons (30 ml) apple cider vinegar, 1 tablespoon (15 ml) honey, and a pinch of salt and black pepper. Whisk or shake until smooth and creamy.
  5. In a large mixing bowl, combine chopped broccoli, toasted sunflower seeds, dried cranberries, chopped onion, and shredded cheddar cheese if using. Pour dressing over the top.
  6. Toss gently using salad tongs or clean hands until dressing coats each bite evenly, about 2 minutes.
  7. Cover and refrigerate the salad for at least 30 minutes before serving to let flavors meld and broccoli soften slightly without losing crunch.

Notes

Use fresh broccoli for best crunch; toast sunflower seeds carefully to avoid burning; soak onion in cold water to reduce sharpness if desired; dressing can be made up to 3 days ahead and stored in fridge; salad keeps up to 2 days refrigerated but best fresh; omit cheese and use vegan mayo for vegan version; substitute dried cranberries with dried cherries, raisins, or fresh pomegranate seeds for variation.

Nutrition

Keywords: broccoli salad, cranberry salad, sunflower seeds, summer salad, easy salad, healthy salad, vegetarian salad, gluten-free salad

Find it online: https://avabake.com/fresh-broccoli-salad-with-cranberries-and-sunflower-seeds-easy-recipe-for-summer/