4 cups fresh broccoli florets, cut into very small bite-sized pieces
1/2 cup red onion, finely diced
1/2 cup dried cranberries
1/3 cup sunflower seeds or pumpkin seeds
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey or white sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
Start by washing your broccoli thoroughly and patting it completely dry. This is important because any excess water will water down the dressing. Cut the florets into very small, uniform pieces so they can be easily coated in the sauce. Finely dice your red onion to ensure you get a little bit of that savory bite in every spoonful without it being overwhelming.
In a small mixing bowl, combine the mayonnaise, apple cider vinegar, honey, salt, and black pepper. Whisk the ingredients together until the mixture is smooth and the honey is fully incorporated. Give it a quick taste and adjust the sweetness or acidity according to your preference by adding a tiny bit more honey or vinegar.
In a large salad bowl, toss together the broccoli florets, diced red onion, dried cranberries, and sunflower seeds. Pour the dressing over the top of the vegetables. Use a large spoon or spatula to toss everything together until every piece of broccoli is well coated in the creamy dressing.
While you can serve this salad immediately, it is much better if it sits in the refrigerator for at least thirty minutes. This allows the flavors to meld and the broccoli to soften just slightly. Give it one last toss right before serving to redistribute the dressing that may have settled at the bottom.
