Broccoli Salad with Cranberries
Fresh broccoli salad with juicy cranberries, tart apples, and crunchy pepitas all tossed in a creamy mayonnaise dressing, perfect as a light and flavorful dish.
Equipment
- 1 Large bowl
Ingredients
Ingredients
- 4 cups Broccoli florets cut into bite-sized pieces, fresh is best
- 1 cup Chopped apple Granny Smith or Fuji
- ¼ cup Purple onion diced
- ½ cup Dried cranberries chewy burst of sweetness
- ⅓ cup Roasted and salted pepitas for nutty crunch
- ½ cup Mayonnaise creamy base
- 1 tablespoon Honey natural sweetness
- 1 tablespoon Red wine vinegar for tanginess
- Salt to taste
- Coarse ground black pepper to taste
Instructions
Instructions
- Start by prepping your broccoli florets, apple, and purple onion all cut up and ready in a large bowl. Toss in your dried cranberries and roasted pepitas for that texture layer.
- In a separate small bowl whisk together mayonnaise, honey, red wine vinegar, salt, and pepper until smooth. This dressing’s gonna coat every bit.
- Pour the dressing over the broccoli mixture and toss gently but thoroughly. You want everything evenly covered without mushin’ your broccoli.
- Chill the salad in the fridge for at least 30 minutes. It lets all the flavors mingle and chill out the crunch in the best way.
Notes
Serve chilled and garnish with extra cranberries and pepitas for added crunch.