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White bowl of crunchy broccoli salad with dried cranberries, red onion, shredded cheddar, sunflower seeds and chopped smoked almonds in a creamy dressing, with a wooden spoon, fresh broccoli and small bowls of cranberries and sunflower seeds behind it

Crunchy Broccoli Salad with Cranberries and Sunflower Seeds

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Crisp raw broccoli, sweet dried cranberries, red onion and salty sunflower seeds in a creamy, tangy dressing, with smoked almonds standing in for the usual bacon. A make-ahead potluck favorite that gets better as it chills.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the salad
  • 6 cups broccoli florets cut into small bite-size pieces (about 2 medium heads)
  • 1/3 cup red onion finely diced
  • 1/2 cup dried cranberries
  • 1/2 cup shredded sharp cheddar cheese optional
  • 1/2 cup roasted salted sunflower seeds
  • 1/3 cup smoked almonds roughly chopped
For the dressing
  • 2/3 cup mayonnaise regular or vegan
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar or maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. In a large bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper until the sugar dissolves and the dressing is smooth.
  2. Add the broccoli, red onion, cranberries and cheddar, if using. Toss until everything is evenly coated. It will look lightly dressed at first; the broccoli releases a little moisture as it sits.
  3. Cover and refrigerate for at least 1 hour, or up to 24 hours, so the broccoli softens slightly and soaks up the dressing.
  4. Just before serving, stir the salad well, then fold in the sunflower seeds and smoked almonds so they stay crunchy. Taste and add a pinch more salt if needed.

Notes

Cut the broccoli small: Pieces about the size of a grape are easiest to eat and hold the most dressing. Peel the stems, dice them and add them too.
Prefer softer broccoli? Blanch the florets in boiling salted water for 30 seconds, rinse under cold water and dry them very well before dressing.
Make it vegan: Use vegan mayonnaise and leave out the cheddar or use a plant-based shredded cheese.
Lighter dressing: Swap half the mayonnaise for plain Greek yogurt.
Storage: Keeps in a covered container in the refrigerator for up to 3 days. If you plan on leftovers, add the seeds and almonds to each serving instead of the whole bowl.

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