I just made this salad yesterday, and it was a blast! It has the perfect balance of sweet, salty, and crunch. It’s loaded with fresh veggies like broccoli. It is the best summer salad that is great all year round!
Ingredients
⅔ c. dried cranberries
1 large head of broccoli (5-6 c.)
½ c. roasted and salted sunflower seeds
⅓ c. red onion, diced into small pieces
Dressing:
¼ c. sour cream
½ c. mayonnaise
1 tablespoon white sugar
Salt and Freshly Ground Black Pepper
2 tablespoons white vinegar or apple cider vinegar
HOW TO MAKE BROCCOLI SALAD WITH SUNFLOWER SEEDS & CRANBERRIES
Dressing:
Step 1: Place the mayonnaise, sour cream, vinegar, and sugar in a large mixing bowl. Mix well until combined. To taste, season with salt and pepper.
Salad:
Step 2: Into small bite-sized pieces, slice the broccoli. Add them to the mixing bowl, along with the red onion, dried cranberries, and roasted sunflower seeds. Toss to coat.
Step 3: Place the salad in the fridge for at least 1 hour up to overnight.
Notes:
For this recipe, I used fresh broccoli. I do not blanch it, but you can if desired. To blanch the broccoli, put them in salted boiling water for 60 seconds. Drain the broccoli and rinse with cooled water. Once the broccoli has cooled, dry them well before using.
Feel free to use Greek yoghurt instead of sour cream. You can also replace cranberries with raisins or currents. If you do have sunflower seeds, you can either use pine nuts, toasted walnuts, or toasted pecans.
I like to add a thick shredded cheddar to this salad. Or you can use goat cheese or Feta if you want this salad a little fancy.
We love to add crispy chopped bacon to our salad. It’s amazing!
This salad is best to consume after a day of making it. But it would last in the fridge for up to 3 days.
Ingredients
- ⅔ c. dried cranberries
- 1 large head of broccoli (5-6 c.)
- ½ c. roasted and salted sunflower seeds
- ⅓ c. red onion, diced into small pieces
- Dressing:
- ¼ c. sour cream
- ½ c. mayonnaise
- 1 tablespoon white sugar
- Salt and Freshly Ground Black Pepper
- 2 tablespoons white vinegar or apple cider vinegar
Instructions
Dressing:
Step 1: Place the mayonnaise, sour cream, vinegar, and sugar in a large mixing bowl. Mix well until combined. To taste, season with salt and pepper.
Salad:
Step 2: Into small bite-sized pieces, slice the broccoli. Add them to the mixing bowl, along with the red onion, dried cranberries, and roasted sunflower seeds. Toss to coat.
Step 3: Place the salad in the fridge for at least 1 hour up to overnight.
Notes
For this recipe, I used fresh broccoli. I do not blanch it, but you can if desired. To blanch the broccoli, put them in salted boiling water for 60 seconds. Drain the broccoli and rinse with cooled water. Once the broccoli has cooled, dry them well before using. Feel free to use Greek yoghurt instead of sour cream. You can also replace cranberries with raisins or currents. If you do have sunflower seeds, you can either use pine nuts, toasted walnuts, or toasted pecans. I like to add a thick shredded cheddar to this salad. Or you can use goat cheese or Feta if you want this salad a little fancy. We love to add crispy chopped bacon to our salad. It’s amazing! This salad is best to consume after a day of making it. But it would last in the fridge for up to 3 days.
