Description
This Cowboy Broccoli Salad is bold, crunchy, and creamy with a sweet-and-tangy dressing that brings it all together. Packed with broccoli, sunflower seeds, cranberries, and cheddar, it’s perfect for BBQs, potlucks, or weekday lunches.
Ingredients
Scale
- 6 cups Fresh Broccoli Florets, chopped
- 1/2 medium Red Onion, finely diced
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Sunflower Seeds
- 1/2 cup Dried Cranberries
- 3/4 cup Mayonnaise
- 1/4 cup Sour Cream
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Honey
- Salt and Pepper, to taste
Instructions
- In a large mixing bowl, combine broccoli, red onion, shredded cheese, sunflower seeds, and cranberries.
- In a separate small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the broccoli mixture and gently fold until evenly coated.
- Taste and adjust seasoning as needed.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Toast sunflower seeds for added flavor.
- Chop broccoli into small, even florets for best texture.
- Make ahead and chill overnight for deeper flavor.
- Substitute Greek yogurt for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 7g
- Sodium: 340mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
Keywords: cowboy broccoli salad, creamy broccoli salad, BBQ side dish, summer salad, potluck recipe