Ingredients
- Broccoli florets: 4 cups
- Red apple: 1 medium, diced
- Dried cranberries: 1/2 cup
- Red onion: 1/4 cup, thinly sliced
- Sunflower seeds: 1/4 cup
- Mayonnaise: 1/2 cup
- Apple cider vinegar: 2 tablespoons
- Honey: 1 tablespoon
Instructions
- Step 1: Wash and chop the broccoli florets into bite-sized pieces. Place them in a large bowl.
- Step 2: Dice the red apple into similar sized pieces as the broccoli. Add the diced apple to the bowl with the broccoli.
- Step 3: Add the dried cranberries, thinly sliced red onion, and sunflower seeds to the bowl.
- Step 4: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until well combined. This is your dressing.
- Step 5: Pour the dressing over the broccoli mixture and toss gently to coat all ingredients evenly.
- Step 6: Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days; the broccoli will soften slightly but still taste great.
- Reheating isn't recommended, but a fresh sprinkle of sunflower seeds can revive the crunch if needed.
- Serve this salad as a vibrant side dish to grilled chicken or a hearty sandwich for a satisfying lunch.
- For extra flavor, lightly toast the sunflower seeds in a dry pan before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American