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Ingredients
Scale
- 4 cups fresh broccoli florets, chopped into small pieces
- 1/2 small red onion, finely diced
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds (or chopped almonds)
- 1/2 cup shredded cheddar cheese (or vegan cheddar)
- 1/2 cup cooked and crumbled bacon (or coconut bacon for a vegan option)
- 3/4 cup mayonnaise (or vegan mayo)
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp maple syrup (or honey)
- Salt and black pepper, to taste
Instructions
- Whisk together mayonnaise, apple cider vinegar, maple syrup, salt, and black pepper in a small bowl for the dressing.
- In a large mixing bowl, combine chopped broccoli, diced red onion, dried cranberries, sunflower seeds, shredded cheddar cheese, and crumbled bacon.
- Drizzle the dressing over the salad mix and gently toss until everything is well-coated.
- Cover the salad and refrigerate for at least 20 to 30 minutes before serving.
Notes
For a nut-free version, swap sunflower seeds for roasted chickpeas.
Make the dressing up to a week in advance for convenience.
Consider adding other vegetables like bell peppers or cucumbers for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Calories: 200
- Sugar: 5
- Sodium: 250
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 5
- Cholesterol: 15