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Broccoli Salad with Cranberries, Toasted Sunflower Seeds, and Cheddar Recipe

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4.4 from 12 reviews

This vibrant Broccoli Salad combines crunchy broccoli florets with toasted sunflower seeds, sharp cheddar cheese, sweet dried cranberries, and a tangy homemade vinaigrette dressing. Quick to prepare and perfect for a healthy side dish or light lunch, this salad offers a delightful mix of textures and flavors that marinate beautifully to enhance the taste.

  • Total Time: 15 minutes (plus optional marinating time)
  • Yield: 6 servings

Ingredients

Salad

  • 1 pound broccoli florets (from 1 ½ pounds broccoli stalks), thinly sliced and roughly chopped
  • ½ cup raw sunflower seeds or slivered almonds
  • ½ cup finely chopped red onion
  • ½ cup grated sharp cheddar cheese (optional)
  • ⅓ cup dried cranberries or dried tart cherries, chopped

Dressing

  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 medium clove garlic, pressed or minced
  • ¼ teaspoon fine sea salt

Instructions

  1. Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently to avoid burning, until the seeds turn golden on the sides, about 5 minutes. Immediately transfer the toasted seeds to a large serving bowl to cool.
  2. Combine salad ingredients: Add the chopped broccoli, finely chopped red onion, grated sharp cheddar cheese, and chopped dried cranberries to the bowl with the toasted seeds. Set aside while making the dressing.
  3. Make the dressing: In a 1-cup liquid measuring cup or small bowl, combine the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, pressed garlic, and fine sea salt. Whisk thoroughly until the dressing is smooth and well blended.
  4. Toss the salad: Pour the dressing over the broccoli mixture and stir well until all the broccoli and ingredients are lightly coated with the dressing. For best flavor, let the salad marinate for at least 20 minutes or refrigerate overnight to allow the flavors to meld.
  5. Serve: Divide the salad into individual bowls and serve chilled. Store any leftovers in an airtight container in the refrigerator for 3 to 4 days.

Notes

  • Toasting the sunflower seeds enhances their nuttiness and adds crunch to the salad.
  • The cheddar cheese is optional; omit for a dairy-free version.
  • Marinating the salad improves flavor absorption and softens the broccoli slightly.
  • Store leftovers covered in the fridge to maintain freshness for up to 4 days.
  • Substitute dried cranberries with dried tart cherries for a tart-sweet twist.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://yourdailycook.com/broccoli-salad-with-cranberries-toasted-sunflower-seeds-and-cheddar-recipe/