September Recipe: Jodi's Broccoli Salad with Sunflower Seeds and Cranberries
As summer starts to wind down and fall routines begin to pick up, simple dishes that can be made ahead are always a win. Jodi shares a family favorite - this broccoli salad is crisp, flavorful, and full of texture, with savory bacon, sweet dried cranberries, crunchy sunflower seeds, and a creamy dressing that pulls it all together.
It is a great option for potlucks, packed lunches, family dinners, or as a fresh side dish heading into the fall season. Since it tastes even better after some time in the refrigerator, it is also an easy choice for busy weeks when a little prep ahead can go a long way.
Ingredients
- 2 to 3 broccoli crowns, finely chopped (about 5 to 6 cups)
- 10 slices bacon, cooked crisp and crumbled
- 1/3 cup red onion, diced
- 1/3 cup sunflower seeds
- 1/3 cup dried cranberries, chopped
- 1/2 cup mayonnaise
- 4 Tablespoons apple cider vinegar
- 4 Tablespoons sugar
- Salt and pepper to taste
Instructions
- Add the chopped broccoli, crumbled bacon, red onion, sunflower seeds, and dried cranberries to a large salad bowl.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar.
- Pour the dressing over the broccoli mixture and toss until evenly coated.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour before serving.
Why we like it
This recipe is a nice reminder that seasonal eating does not have to be complicated. It uses simple ingredients, comes together quickly, and offers a balance of crunch, sweetness, and savory flavor in every bite. It is easy to bring to a gathering and easy to keep on hand for lunches and leftovers.
