Broccoli Cranberry Sunflower Salad

• 1 head broccoli, chopped
• 1 cup dried cranberries
• 1 cup roasted sunflower seeds
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup white vinegar
• 1/4 cup sugar
• 1/2 cup diced red onion
• 1/2 cup chopped celery
• 1/4 cup slivered almonds
• Salt to taste
• Black pepper to taste

Steps

1. 1 Chop the broccoli into bite-sized florets.
2. 2 In a large bowl, combine the broccoli, cranberries, sunflower seeds, red onion, celery, and almonds.
3. 3 In a separate bowl, whisk together the mayonnaise, sour cream, vinegar, and sugar until smooth.
4. 4 Pour the dressing over the broccoli mixture and toss until well coated.
5. 5 Season with salt and pepper to taste.
6. 6 Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Nutrition

Tips

• For a lighter version, substitute Greek yogurt for part of the mayonnaise.
• Toasting the sunflower seeds and almonds before adding them boosts their flavor.
• This salad can be made a day ahead for even better flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving again.

Serving Suggestions

• Pair with grilled chicken for a hearty meal.
• Serve alongside roasted turkey during the holidays.
• Great as a side dish for barbecues.

FAQ