For the Salad:
4 cups fresh broccoli florets, chopped small
½ cup red onion, finely diced
½ cup shredded cheddar cheese
½ cup cooked bacon, crumbled (about 6 slices)
½ cup dried cranberries (or raisins)
½ cup sunflower seeds (or sliced almonds)
For the Dressing:
½ cup mayonnaise
¼ cup Greek yogurt (or sour cream)
2 tbsp apple cider vinegar
2 tbsp honey (or maple syrup)
½ tsp salt
¼ tsp black pepper
(Optional add-ins: chopped apples, red grapes, or a sprinkle of Parmesan!)
Step-by-Step Instructions
1. Prep the Broccoli
Chop broccoli into small florets (no thick stems).
If desired, blanch for 1 minute in boiling water, then shock in ice water for extra crunch (optional).
2. Mix the Salad
In a large bowl, combine broccoli, red onion, cheese, bacon, cranberries, and sunflower seeds.
3. Make the Dressing
Whisk together mayonnaise, yogurt, vinegar, honey, salt, and pepper.
Pour over the salad and toss well.
4. Chill & Serve!
Refrigerate for at least 30 minutes (best after 2 hours!).
Stir before serving and garnish with extra bacon or seeds.
Serving Suggestions & Twists
🍗 Pair with: Grilled chicken, pulled pork, or sandwiches.
🌰 Nut-free version: Use pumpkin seeds instead of sunflower seeds.
🍯 Lighter dressing: Swap mayo for all Greek yogurt.
🧀 Extra cheesy: Add blue cheese or feta crumbles.