Ingredients
- For the salad:
- 8 cups fresh broccoli, chopped into bite-sized pieces
- ½ red onion, diced
- 1 cup shredded carrots
- ½ cup roasted sunflower seed kernels
- ½ cup dried cranberries
- For the dressing:
- ¾ cup mayonnaise
- 3 tablespoons honey
- 3 tablespoons apple cider vinegar
- ½ teaspoon salt (or to taste)
- ¼ teaspoon freshly ground black pepper (or to taste)
Instructions
- In a large bowl, combine the chopped broccoli, shredded carrots, diced red onion, dried cranberries, and sunflower seeds. Set aside.
- In a separate bowl, whisk together the dressing ingredients: mayonnaise, honey, apple cider vinegar, salt, and pepper.
- Pour the dressing over the salad ingredients and toss well to coat evenly.
- Cover and refrigerate for at least 1 hour before serving, preferably longer to allow the flavors to meld. Toss again before serving.
Notes
- For extra crunch, dice the broccoli stems and add them to the salad.
- This salad tastes even better after it has had time to chill and marinate in the dressing.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Sides, Salads, Meal Prep
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg
