Creamy Broccoli Cheddar Salad
25 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 5 min | 25 min |
Introduction
This creamy broccoli cheddar salad is crunchy, tangy, and just a little sweet, with plenty of sharp cheese in every bite.
It is the perfect make-ahead side dish for cookouts, potlucks, or busy weeknight dinners.
The simple mayo and apple cider vinegar dressing comes together in minutes and clings to every little broccoli floret.
Ingredients (6 servings)
Ingredients
Ingredients for the Dressing
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How to Make Creamy Broccoli Cheddar Salad
-
Prep the broccoli and mix-ins
Rinse the broccoli and pat it very dry so the dressing clings well.
Chop the florets into small bite-size pieces, close to pea or marble size.
Finely chop the red onion so it blends into the salad instead of overpowering it.
Shred the sharp cheddar if needed and set all ingredients aside.
-
Toast the sunflower seeds
Place the sunflower seeds in a dry skillet over medium heat.
Stir frequently for 3 to 5 minutes until golden and fragrant, then transfer to a plate to cool.
Let them cool completely so they stay crunchy in the salad.
-
Whisk the creamy dressing
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
Taste and adjust the seasoning, adding a pinch more sugar or vinegar if you like.
-
Combine the salad
Add the chopped broccoli, red onion, dried cranberries, cheddar, and cooled sunflower seeds to a large bowl.
Pour the dressing over the top and toss until everything is evenly coated.
Check the seasoning again and add a little extra salt or pepper if needed.
-
Chill and serve
Cover the bowl and chill the salad for at least 30 minutes before serving.
Chilling softens the broccoli slightly and lets the flavors blend together.
Give the salad a quick stir just before serving and sprinkle on a few extra seeds if you like.
Substitutions
- Mayonnaise -> Plain Greek yogurt (partial or full swap)
- Use half mayonnaise and half plain Greek yogurt for a lighter, higher-protein dressing that still tastes creamy. All-yogurt dressing tastes tangier and slightly less rich, which works nicely with the sweet cranberries.
- Sharp cheddar -> Pepper jack or smoked cheddar
- Swap the sharp cheddar for pepper jack if you want a spicy kick with the creamy crunch. Smoked cheddar adds a deeper, savory note that pairs well with the toasty sunflower seeds.
- Dried cranberries -> Raisins, dried cherries, or diced apple
- Use golden raisins for a milder sweetness or dried cherries for a deeper, tart flavor and similar color pop. For a fresh twist, fold in small diced apple instead, which adds juicy crunch instead of chewiness.
Tips
- Cut the broccoli small
- Small florets absorb the dressing better and feel more tender, which makes the salad easier to eat. Aim for pieces about the size of large peas or marbles.
- Dry the broccoli well
- Any water clinging to the florets will thin the dressing and dull the flavor. Spin it in a salad spinner or pat thoroughly with clean kitchen towels.
- Let the salad rest
- Resting time in the fridge softens the broccoli just slightly and helps the dressing season every bite. If you can, chill it for at least 30 minutes and up to 24 hours.
- Keep seeds crunchy
- Always cool the toasted sunflower seeds completely before mixing, so they do not steam inside the salad. Stir in a few extra seeds right before serving for even more texture.
- Balance the sweetness
- Taste the dressing with a piece of dressed broccoli and adjust sugar or vinegar to match your preference. This quick check keeps the salad from turning out too sweet or too sharp.
Nutrition Facts *
| Energy | 442 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 35 | g |
| Carbohydrates | 23 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I use frozen broccoli instead of fresh?
- Frozen broccoli will not work well here because it turns soft and watery as it thaws. For the best crunchy texture, stick with fresh broccoli florets.
- How far in advance can I make this salad?
- You can make the full salad up to 24 hours ahead and keep it covered in the fridge. For the crispest texture, combine the dressing and broccoli the day of serving, then add seeds right before eating.
- How can I make this salad a little lighter?
- Use part Greek yogurt in place of some mayonnaise and reduce the sugar slightly to taste. You can also add more broccoli or toss in shredded carrots to stretch the dressing further.
- What if my salad tastes too sharp or too sweet?
- If it tastes too sharp, stir in a spoonful of mayonnaise and a few extra cranberries. If it tastes too sweet, add a splash of vinegar and a pinch of salt, then taste again.
- How long will leftovers keep in the fridge?
- Leftovers keep well for 2 to 3 days in an airtight container in the refrigerator. The broccoli softens over time, but the flavors meld and stay delicious for quick lunches.
Serving Suggestions
This salad makes an easy partner for grilled chicken, burgers, or simple roasted salmon on busy weeknights.
For a heartier twist, add cooked bacon bits or chopped rotisserie chicken to turn it into a full meal.
A sprinkle of fresh chives or parsley right before serving gives a bright finish and pretty color contrast.
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