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Best Broccoli Salad Recipe - Perfect Crunchy Side Dish for Any Occasion

This classic broccoli salad combines fresh, crisp broccoli florets with a creamy, tangy dressing and plenty of satisfying crunch. It's the ultimate side dish that travels well and can be made ahead of time, making it perfect for potlucks, BBQs, picnics, and family gatherings.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

Ingredients
  • 6 cups fresh broccoli florets, cut into bite-sized pieces
  • 1/2 cup red onion, finely diced
  • 1 cup dried cranberries or raisins
  • 1/2 cup sunflower seeds or sliced almonds
  • 1/2 cup shredded carrots
  • 1/2 cup sharp cheddar cheese, cubed (optional)
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Instructions
  1. Wash the broccoli florets thoroughly and pat them dry. Cut them into bite-sized pieces, making sure they're uniform in size for even distribution throughout the salad. If you prefer a softer texture, you can blanch the broccoli briefly in boiling water for 1-2 minutes, then immediately transfer to an ice bath to stop the cooking process.
  2. In a large mixing bowl, combine the broccoli florets, diced red onion, dried cranberries, sunflower seeds, shredded carrots, and cubed cheese if using. Toss gently to distribute all ingredients evenly.
  3. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and well combined. Taste and adjust seasoning if needed.
  4. Pour the dressing over the broccoli mixture and toss until everything is evenly coated. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld together. For best results, chill for 2-4 hours.

Notes

This salad actually improves with time! Prepare it up to 24 hours in advance and store it covered in the refrigerator. For extra crunch, try adding toasted pecans or walnuts instead of sunflower seeds. For a lighter dressing, substitute half of the mayonnaise with Greek yogurt.