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.
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.
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
Chop your broccoli in bite sized florets. Continue by chopping the red bell pepper and onion.
Place the chopped veggies with the grated mozzarella, craisins, and toasted sunflower seeds in a large bowl.
Combine all of the salad dressing ingredients in a small bowl, and whisk until smooth.
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
Broccoli Salad with Cranberries and Sunflower Seeds
Ingredients
Salad Ingredients
- 4 cups Broccoli Florets
- ¼ cup Red Onion finely chopped
- ¼ cup Toasted Sunflower Seeds
- ½ cup Craisins
- ½ large Red Bell Pepper diced small
- ½ cup Grated Mozzarella
Salad Dressing Ingredients
- ½ cup Mayonnaise
- 1 teaspoon White Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 tablespoon Liquid Honey
- ½ teaspoon Salt
Instructions
- Chop all your veggies as directed, and then combine all of the salad ingredients in a large bowl.
- Combine all of the salad dressing ingredients in a small bowl, and whisk until smooth.
- Pour the dressing in the large bowl with the prepared salad. Toss to coat the ingredients evenly. Garnish with more toasted sunflower seeds and enjoy!
Video
Notes
- You can toss in the salad dressing up to 4 hours before serving the salad. The ingredients in this salad will not wild like a traditional leafy salad would.
- Refrigerate any leftover salad in an airtight container for you to enjoy the next day.
