Description
A fresh and crunchy broccoli salad with cheddar, cranberries, and sunflower seeds tossed in a homemade honey-mustard vinaigrette. No mayo required.
Ingredients
- 1/2 cup finely chopped red onion
- 1/2 cup grated sharp cheddar cheese
- 1 tablespoon Dijon mustard
- 1/2 cup raw sunflower seeds
- 1/3 cup dried cranberries
- 1 pound broccoli florets, chopped small
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- 1 medium clove garlic, minced
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon fine sea salt
Instructions
- Place the sunflower seeds in a skillet over medium heat and toast them, stirring often, until they are golden brown and fragrant, which takes about 5 minutes.
- In a large serving bowl, combine the chopped broccoli, red onion, grated cheddar cheese, dried cranberries, and the toasted sunflower seeds.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, minced garlic, and salt until the dressing is smooth and emulsified.
- Pour the dressing over the salad ingredients and toss well to coat everything evenly.
- Let the salad marinate in the refrigerator for at least 20 minutes before serving to allow flavors to meld.
Notes
You can substitute almond slivers for sunflower seeds if preferred. For a dairy-free version, simply omit the cheese.
- Prep Time: 25 min
- Marinating Time: 20 min
- Cook Time: 5 min
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 8g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Broccoli Salad Recipe, no mayo broccoli salad, healthy side dish, potluck salad