Creamy Broccoli Cheddar Salad
25 min
|
easy
Recipe by Eunice
Introduction
This is that crunchy, creamy deli classic with sharp cheddar, tangy apple cider dressing, sweet-tart cranberries, and a salty sunflower seed snap that keeps you going back for another forkful.
Perfect for cookouts, potlucks, or make-ahead lunches, it holds up like a pro in the fridge and brings real flavor because I do not skimp on salt and pepper.
Ingredients (6 servings)
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Ingredients
- 6 cups fresh broccoli florets, chopped small fresh broccoli florets 20 oz
- 1 cup sharp cheddar cheese, shredded sharp cheddar cheese 5 oz
- ½ cup red onions, finely chopped red onions 0.17 lb
- ½ cup dried cranberries dried cranberries 2.82 oz
- ½ cup raw sunflower kernels (optional) raw sunflower kernels 0.83 oz
Ingredients for the Dressing
- 1 cup mayonnaise mayonnaise 8 fl oz
- ¼ cup apple cider vinegar apple cider vinegar 2 fl oz
- 2 Tbsp granulated sugar granulated sugar
- ½ tsp salt salt
- ½ tsp black pepper black peppercorns (for black pepper)
How to Make Creamy Broccoli Cheddar Salad
-
Toast the sunflower seeds
Place sunflower seeds in a dry skillet over medium heat and shake until golden and fragrant, 3 to 4 minutes.
Transfer to a plate to cool completely so they stay crunchy.
-
Whisk the dressing
In a bowl whisk the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until silky and the sugar fully dissolves.
Taste and fine-tune the balance by nudging sweet, salt, or tang until it makes you nod yes.
-
Prep the broccoli
Rinse and spin-dry the broccoli very well, then chop into small bite-size bits with plenty of tiny florets for maximum dressing cling.
If you want a gentler crunch, blanch in boiling salted water for 30 seconds, shock in ice water, and pat bone-dry.
-
Soften the onion bite
Finely chop the red onion and soak it in ice water for 5 minutes, then drain and pat dry.
This keeps the color vibrant while taking the edge off.
-
Combine the salad
In a large bowl combine broccoli, cheddar, red onion, dried cranberries, and the cooled toasted sunflower seeds.
Add about three-quarters of the dressing and toss until every nook is lightly glossed, then add more dressing only if needed.
-
Chill and finish
Refrigerate 20 to 30 minutes to let flavors mingle and the broccoli relax just a touch.
Toss again, taste, and finish with a pinch of salt or a crack of pepper right before serving.
Substitutions
- Mayonnaise -> Greek yogurt (full-fat)
- Swap half to all of the mayo for full-fat Greek yogurt for a lighter, tangier creaminess that still clings well; add 1 teaspoon olive oil if you want extra silk.
- Dried cranberries -> Pomegranate arils
- Use equal volume of pomegranate arils for a fresher, juicier tart pop that cuts through the richness and adds gorgeous ruby sparkle.
- Sunflower seeds -> Toasted pepitas
- Pepitas bring the same nut-free crunch with a slightly deeper, toastier flavor that plays beautifully with cheddar.
Tips
- Dry like you mean it
- Wet broccoli or onion waters down the dressing, so spin greens dry and pat everything thoroughly to keep the texture snappy and the sauce clinging.
- Micro-chop for cling
- Small, uniform broccoli pieces offer more surface area for dressing and give you that satisfying forkful where every bite hits sweet, salty, tangy, and crunchy.
- Tame the onion
- A quick 5-minute ice water soak mellows raw onion heat without losing the color or crunch, so your salad tastes balanced, not loud.
- Shred cheese cold
- Chill the cheddar and shred on the large holes so it stays fluffy and distributes evenly instead of clumping.
- Season in layers
- Salt the dressing first, then taste again after tossing since cheddar and seeds add salt, and finish with a final pinch only if needed.
- Hold back some dressing
- Reserve a few spoonfuls and add at serving if the salad drinks it up in the fridge to keep the texture creamy, not soggy.
Nutrition Facts *
| Energy | 373 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 30 | g |
| Carbohydrates | 17 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I make this ahead?
- Yes, mix it up to 24 hours ahead, but hold the seeds and add them right before serving for peak crunch, and give it a fresh toss with a spoonful of reserved dressing.
- How do I keep it from getting watery?
- Dry the broccoli and onion thoroughly, chill the salad briefly to let it absorb, and add seeds at the end so they do not soften.
- Can I use frozen broccoli?
- Not ideal because it releases water and turns soft, but if you must, thaw fully, pat very dry, and roast briefly to drive off moisture before cooling and using.
- The flavors are too sharp or too sweet, what now?
- If too sharp add a touch more mayo and a pinch of sugar, and if too sweet add a splash of vinegar and a small pinch of salt until balanced.
- How can I make it lighter without losing creaminess?
- Use half Greek yogurt and half mayo, then brighten with a squeeze of lemon or extra vinegar and keep the cheese on the generous side for satisfaction.
Serving Suggestions
Perfect with grilled chicken or salmon, this salad loves a finishing sprinkle of smoked paprika or a drizzle of hot honey for sweet heat that plays up the cheddar.
If you are feeling extra, fold in crisp bacon or roasted chickpeas right before serving to add a savory crunch that does not quit.
More pairings:
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