Ingredients
- Broccoli florets: 4 cups
- Red apple: 1, 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
- Granulated sugar: 1 tablespoon
Instructions
- Step 1: Wash and chop the broccoli florets into bite-sized pieces.
- Step 2: Dice the red apple into small pieces, ensuring to remove the core and seeds.
- Step 3: In a large bowl, combine the broccoli, apple, cranberries, and red onion.
- Step 4: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar until smooth.
- Step 5: Pour the dressing over the broccoli mixture and toss gently to coat all ingredients evenly.
- Step 6: Sprinkle sunflower seeds over the salad. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but expect the broccoli to soften slightly.
- This salad is best served cold, so there's no need to reheat it; just give it a good stir before serving.
- Serve this crunchy salad as a refreshing side dish at a barbecue or potluck, or add grilled chicken for a light lunch.
- For extra flavor, toast the sunflower seeds in a dry skillet over medium heat until lightly golden before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American