Cranberry and Sunflower Seed Broccoli Salad
A creamy broccoli salad with cranberries and sunflower seeds.
Servings: 8 servings
Calories: 76kcal
Ingredients
- 1/3 cup mayonnaise
- 2 Tbsp. white vinegar or apple cider vinegar
- 1 Tbsp. white sugar
- Salt and Pepper
- 1 large head of broccoli
- 1 shallot diced small
- 1/3 cup dried cranberries
- 2 Tbsp. Roasted and salted sunflower seeds
Instructions
- Combine mayonnaise [1/3 cup], vinegar [2 tablespoons], and sugar[1 tablespoon] into a large mixing bowl. Whisk together thoroughly.
- Taste the dressing and add salt and pepper to taste.
- Cut up the broccoli [1 large head] into small bite-size pieces and add to the mixing bowl.
- Add the diced shallots [1 small], dried cranberries [1/3 cup], and roasted sunflower seeds [2 tablespoons].
- Toss to coat everything in the dressing.
- Let rest in the refrigerator for an hour to overnight.
Notes
The vinegar is really important in this recipe. Taste the dressing and adjust the amount of vinegar to your liking. We've tried a bunch of different vinegars, but we find that white, red, and apple cider vinegar work best because of their amount of acidity, but feel free to experiment.
Cook time listed does not include refrigeration time of 1 hour, please plan accordingly.
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Nutrition
Serving: 0.5cup | Calories: 76kcal | Carbohydrates: 8g | Protein: 1.8g | Fat: 4.6g | Saturated Fat: 0.6g | Cholesterol: 3mg | Sodium: 98mg | Fiber: 1.6g | Sugar: 3.1g