Instructions
Wash and dry the broccoli florets. Cut into bite-sized pieces and place in a large bowl. Add the red onion, cheese, bacon bits, cranberries, and sunflower seeds. Toss gently to combine.
In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour over the broccoli mixture and toss until evenly coated. Taste and adjust seasoning.
Cover and refrigerate for at least one hour (or up to 24 hours!) to allow the flavors to blend.
Variations
Keto-friendly: Substitute Greek yogurt for mayonnaise and omit the honey.
Spicy kick: Add a teaspoon of sriracha or red pepper flakes to the dressing.
Frequently Asked Questions
- Q: Can I use frozen broccoli? A: Yes, but thaw and drain it completely first.
- Q: Can I make it ahead? A: Absolutely! It’s even better after chilling.
- Q: Can I substitute raisins for cranberries? A: Yes, but the flavor will be slightly different.
Enjoy!
This easy broccoli salad is a delicious and nutritious addition to any meal. Give it a try – your taste buds will thank you!
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