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Make our Broccoli Salad with Cranberries and Sunflower Seeds, to celebrate the joyous flavors and colors of the season. Join the sweet and tart pop of cranberries, with crisp broccoli florets, to create a perfect balance of flavors. Elevate the dish, by sprinkling a handful of toasted sunflower seeds, imparting a delightful nuttiness and satisfying crunch. Based on our popular Broccoli Cauliflower Salad, this recipe is sure to please your guests during the holidays, or any time of the year.

Broccoli Salad with Cranberries and sunflower seeds in a serving bowl.

Enjoy more cranberry recipes by making my Jalapeño Cranberry Meatballs with Cheesy Rice or try my Cranberry Bars for a sweet holiday treat. Try any of my other salads by making my autumn-flavored Fennel Pear Salad.

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Ingredients
Instructions
Storage
Recipe

Ingredients

Broccoli
Red Bell Pepper
Craisins
Red Onion
Toasted Sunflower Seeds
Grated Mozzarella
Mayonnaise
Honey
Dijon Mustard
White Wine Vinegar

See recipe card for quantities.

Instructions

Someone chopping broccoli florets on a wooden cutting board.

Chop your broccoli in bite sized florets. Continue by chopping the red bell pepper and onion.

A bowl filled with chopped broccoli and red bell peppers.

Place the chopped veggies with the grated mozzarella, craisins, and toasted sunflower seeds in a large bowl.

Someone adding liquid honey to a small bowl with mayonnaise to make salad dressing.

Combine all of the salad dressing ingredients in a small bowl, and whisk until smooth.

Someone pouring salad dressing over the Broccoli Salad with Cranberries and sunflower seeds.

Add the salad dressing to the salad, and toss to combine. Optionally garnish with fresh cranberries and more toasted sunflower seeds.

Because the ingredients in this salad are hardier that a regular leaf salad, you can easily add the dressing a few hours prior to serving. Personally I enjoy the extra crunch from the broccoli and peppers, so I toss in the dressing right before eating it.

Storage

Store any remaining Broccoli Salad with Cranberries and Sunflower Seeds in an airtight container and refrigerate to eat the next day. This only works with this salad because the ingredients will not wilt as a regular leafy salad would.

Recipe