Description
Fresh broccoli, crunchy almonds, and sweet cranberries tossed in a creamy dressing. This broccoli salad is a perfect make-ahead side dish.
Ingredients
- 5 cups fresh broccoli florets (bite-sized pieces)
- ½ small red onion, thinly sliced
- ½ cup dried cranberries
- ½ cup toasted sliced almonds
- ½ cup shredded carrots
- ¼ cup chopped green onions
- ¾ cup mayonnaise
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅜ teaspoon black pepper
Instructions
- Wash and dry the broccoli florets. Cut into small, even pieces.
- Toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes until lightly golden. Set aside to cool.
- Whisk mayonnaise, honey, apple cider vinegar, Dijon mustard, salt, and pepper in a medium bowl until smooth.
- Combine broccoli, red onion, cranberries, carrots, and green onions in a large mixing bowl.
- Pour the dressing over the vegetables and toss to coat everything evenly.
- Gently fold in the toasted almonds before serving.
- Refrigerate for at least 30 minutes before serving cold or at room temperature.
Notes
- Toss the salad again just before serving for even dressing distribution.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: American