Description
A refreshing, crunchy salad made with fresh broccoli, cherry tomatoes, and red onions, all tossed in a rich and tangy dressing. Perfect as a make-ahead dish for potlucks, cookouts, or weekday lunches, this salad combines nutrition with indulgent texture and flavor.
Ingredients
Scale
- 5 cups fresh broccoli florets (about 2 heads)
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/2 cup roasted sunflower seeds
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey (or sugar)
- Salt and black pepper, to taste
Optional add-ins:
- 1/2 cup shredded cheddar cheese
- 1/4 cup dried cranberries
- 3 strips cooked bacon, crumbled
Instructions
- Rinse and thoroughly dry broccoli. Chop into bite-sized florets.
- Slice cherry tomatoes and red onion; set aside.
- In a medium bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
- Toast sunflower seeds in a dry pan over medium heat for 2–3 minutes until golden and fragrant.
- In a large bowl, combine broccoli, tomatoes, and onions. Pour dressing over and toss until well coated.
- Chill salad for at least 30 minutes before serving.
- Just before serving, sprinkle toasted seeds on top. Add optional extras if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes