Description
A fresh and crunchy salad featuring raw broccoli, savory cheddar, and sweet cranberries tossed in a homemade honey mustard vinaigrette. Perfect for picnics and meal prep.
Ingredients
Scale
- 1/2 cup finely chopped red onion
- 1/2 cup grated sharp cheddar cheese
- 1/3 cup dried cranberries or dried tart cherries, chopped
- 1 lb broccoli florets, thinly sliced and roughly chopped
- 1/2 cup raw sunflower seeds
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 1 medium clove garlic, pressed or minced
- 1/3 cup extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1/4 tsp fine sea salt
Instructions
- Begin by placing the sunflower seeds in a medium skillet over medium heat. Toast them, stirring frequently, for about 5 minutes until they turn golden and fragrant, then transfer to a large bowl.
- Add the finely chopped broccoli, diced red onion, cheddar cheese, and dried cranberries to the bowl with the seeds.
- In a separate small bowl or jar, combine the olive oil, apple cider vinegar, Dijon mustard, honey, garlic, and salt. Whisk or shake vigorously until the dressing is fully emulsified.
- Pour the dressing over the salad ingredients and toss well to coat every piece evenly.
- Refrigerate the salad for at least 20 minutes to allow the flavors to meld and the broccoli to soften slightly before serving.
Notes
For a vegan version, use maple syrup instead of honey and omit the cheese or use a plant-based alternative.
- Prep Time: 25 min
- Marinating Time: 20 min
- Cook Time: 5 min
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 8g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Broccoli Salad Recipe, healthy side dish, no mayo salad, potluck recipe, vegetarian salad