Broccoli Cranberry Salad Recipe

Broccoli florets: Fresh, green florets that provide a crunchy base for the salad.

Dried cranberries: Sweet and chewy, these add a burst of flavor and color.

Red onion: Finely chopped to add a sharp, savory note.

Sunflower seeds: These seeds add a nutty crunch to the salad.

Mayonnaise: The creamy base for the dressing that binds all the ingredients together.

Apple cider vinegar: Adds a tangy kick to the dressing.

Honey: Provides a natural sweetness to balance the tanginess of the vinegar.

When preparing the broccoli florets, make sure to cut them into bite-sized pieces to ensure they are easy to eat and well-coated with the dressing. For an extra layer of flavor, lightly toast the sunflower seeds in a dry skillet over medium heat until they are golden brown. This will enhance their nutty taste and add a delightful crunch to the salad.

• broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be used raw or lightly steamed, providing a comparable crunch and mild flavor.

• dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tart-sweet flavor and chewy texture, making them a great alternative.

• red onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle onion taste without overpowering the salad.

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds provide a similar crunch and nutty flavor, and they are also nutrient-dense.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture with added protein and a tangy flavor, making it a healthier alternative.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used to achieve the same tangy taste in the dressing.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can be used to balance the acidity in the dressing.

• To store your broccoli cranberry salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad will stay fresh for up to 3-4 days, allowing the broccoli to retain its crunch and the cranberries to keep their chewiness.
• If you plan to make the salad ahead of time, consider storing the dressing separately. This will prevent the broccoli from becoming soggy. Simply mix the dressing with the salad right before serving.
• For freezing, note that broccoli can lose its crisp texture when thawed, and the mayonnaise-based dressing might separate. However, if you still wish to freeze it, follow these steps:
  • Blanch the broccoli florets first. Bring a pot of water to a boil, add the broccoli, and cook for 2-3 minutes. Immediately transfer the broccoli to an ice bath to stop the cooking process.
  • Once cooled, drain the broccoli thoroughly and pat dry with a paper towel.
  • Combine the broccoli with the dried cranberries, red onion, and sunflower seeds. Do not add the dressing.
  • Place the mixture in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
  • Label the container with the date and contents. The salad mixture can be frozen for up to 2 months.
  • When ready to use, thaw the salad mixture in the refrigerator overnight. Prepare the dressing fresh and mix it with the thawed salad before serving.

• For a quick and easy method, use the microwave. Place the broccoli cranberry salad in a microwave-safe dish, cover it loosely with a microwave-safe lid or plastic wrap, and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.
• If you prefer a more even and gentle reheating, use the stovetop. Transfer the salad to a non-stick skillet and heat over low to medium heat, stirring occasionally, until warmed through. This method helps maintain the broccoli's crunch.
• For those who enjoy a slightly roasted flavor, preheat your oven to 350°F (175°C). Spread the salad evenly on a baking sheet and cover it with aluminum foil. Bake for about 10-15 minutes, checking and stirring halfway through to ensure even heating.
• If you have an air fryer, preheat it to 320°F (160°C). Place the salad in the air fryer basket and heat for 3-5 minutes, shaking the basket halfway through to ensure even heating. This method can add a delightful crispness to the broccoli.
• For a more gourmet touch, consider using a steamer. Place the salad in a steamer basket over boiling water and steam for about 3-5 minutes. This method helps retain the broccoli's vibrant color and crisp texture.

• Large mixing bowl: For combining the broccoli florets, dried cranberries, red onion, and sunflower seeds.

• Small bowl: For whisking together the mayonnaise, apple cider vinegar, and honey.

• Whisk: To mix the dressing ingredients until smooth.

• Measuring cups: To measure out the broccoli florets, dried cranberries, sunflower seeds, and mayonnaise.

• Measuring spoons: To measure the apple cider vinegar and honey accurately.

• Knife: To finely chop the red onion.

• Cutting board: To provide a surface for chopping the red onion.

• Spatula or spoon: To toss the broccoli mixture with the dressing evenly.

• Refrigerator: To chill the salad for at least 30 minutes before serving.

Prep ingredients in advance: Chop the broccoli florets and red onion ahead of time and store them in airtight containers.

Use pre-chopped veggies: Purchase pre-chopped broccoli florets from the store to save chopping time.

Mix dressing ahead: Whisk the mayonnaise, apple cider vinegar, and honey the night before and refrigerate.

Batch cook: Make a larger batch of the salad and store it in the fridge for quick meals throughout the week.

Use a food processor: Quickly chop the red onion and other ingredients using a food processor.