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Tangy & Sweet Creamy Broccoli Salad

A refreshing and satisfying salad featuring crisp broccoli florets, sweet cranberries, crunchy sunflower seeds, and an irresistible creamy, tangy dressing. Perfect for potlucks or a quick side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 4 cups Broccoli florets chopped into bite-sized pieces
  • 1/4 cup Red onion finely diced
  • 1/2 cup Dried cranberries
  • 1/2 cup Roasted sunflower seeds unsalted
  • 6 slices Crispy bacon cooked and crumbled (optional)
For the Creamy Dressing
  • 1/2 cup Mayonnaise full-fat
  • 1/4 cup Greek yogurt plain, full-fat
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Granulated sugar adjust to taste
  • 1 tsp Dijon mustard
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper freshly ground, or to taste

Equipment

  • Large Mixing Bowl
  • Whisk
  • Small Bowl

Method
 

Prepare the Salad Components
  1. Wash and thoroughly dry the broccoli. Cut into small, bite-sized florets. Finely dice the red onion. If using bacon, cook until crispy, then crumble.
Make the Creamy Dressing
  1. In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, granulated sugar, Dijon mustard, salt, and black pepper until completely smooth and well combined. Taste and adjust sweetness or seasoning as desired.
Combine and Chill
  1. In a large mixing bowl, combine the chopped broccoli florets, diced red onion, dried cranberries, and sunflower seeds. Add the crumbled bacon if using.
  2. Pour the prepared creamy dressing over the salad ingredients. Toss gently but thoroughly until all ingredients are evenly coated with the dressing.
  3. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the broccoli to slightly soften. For best results, chill for 1-2 hours.
Serve
  1. Give the salad another good stir before serving. Serve chilled as a refreshing side dish.

Notes

This salad can be made up to a day in advance. Store leftovers in an airtight container in the refrigerator for up to 3 days. If making ahead, you might want to add the sunflower seeds just before serving to maintain maximum crunch.