Description
The Best Broccoli Salad is crunchy, creamy, tangy, and just a touch sweet—an irresistible side dish for picnics, barbecues, or weekday lunches. Packed with raw broccoli, dried cranberries, seeds, and optional cheese and chicken, this salad comes together in minutes and gets even better as it chills.
Ingredients
- 6 cups fresh broccoli florets (chopped into small pieces)
- 1/4 cup red onion, thinly sliced
- 1/3 cup dried cranberries or raisins
- 1/4 cup sunflower seeds or chopped almonds
- 4–6 slices cooked chicken, crumbled (optional)
- 1/2 cup sharp cheddar cheese, cubed or shredded (optional)
- For the dressing:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1–2 tablespoons maple syrup or honey (to taste)
- Salt and pepper, to taste
Instructions
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In a large bowl, combine chopped broccoli, red onion, dried cranberries, seeds, chicken(if using), and cheese.
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In a small bowl, whisk together mayo, Dijon mustard, apple cider vinegar, maple syrup, salt, and pepper.
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Pour dressing over the broccoli mixture and toss until everything is evenly coated.
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Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
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Stir before serving and enjoy!
Notes
- To lighten it up, swap half the mayo for Greek yogurt.
- Add diced apples, grapes, or toasted walnuts for a flavorful twist.
- For a vegan version, use vegan mayo and skip the cheese and chicken.
- Broccoli can be blanched for 1–2 minutes for a slightly softer texture.
