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Broccoli Sunflower Seed Salad

Broccoli Sunflower Seed Salad prepared dish

Crisp-tender broccoli florets are tossed with toasted sunflower seeds, sharp cheddar, dried cranberries, and a tangy yogurt-mayonnaise dressing. This make-ahead salad is crunchy, colorful, and well balanced for lunch or a dinner side.

This recipe is american style, lunch, scaled for 6 servings, with 20 min prep and 5 min cook.

Prep: 20 min · Cook: 5 min · Total: 25 min · Serves: 6

Quick cooking notes

  • Core ingredients include black pepper, dijon mustard, water, plain greek yogurt.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 6 servings.

Ingredients

  • 0.25 tsp black pepper (freshly ground)
  • 1 tsp dijon mustard
  • 2 qt water (for blanching)
  • 0.33 cup plain greek yogurt (whole-milk)
  • 0.5 tsp kosher salt (divided)
  • 0.25 cup mayonnaise
  • 1 cup sharp cheddar cheese (shredded)
  • 6 cups broccoli florets (cut into small bite-size pieces)
  • 0.33 cup red onion (finely diced)
  • 3 cups ice (for ice bath)
  • 2 tbsp apple cider vinegar
  • 0.5 cup dried cranberries (roughly chopped)
  • 1 tbsp honey
  • 0.5 cup sunflower seeds (raw and hulled)

Instructions

  1. Fill a 4-quart saucepan with 2 qt water and bring it to a rolling boil over high heat, about 5 minutes; set a large bowl filled with 3 cups ice and cold water beside the stove.
  2. Add 0.25 tsp kosher salt and 6 cups broccoli florets to the boiling water, then cook over high heat for 60 to 90 seconds until the broccoli turns bright green and is just crisp-tender when pierced with a paring knife.
  3. Use a slotted spoon or spider strainer to transfer the broccoli immediately to the ice bath, and chill for 2 minutes until completely cool to stop the cooking.
  4. Drain the broccoli in a colander, then spread it on a clean kitchen towel and pat dry for 3 to 4 minutes until no visible water remains, which keeps the dressing from becoming watery.
  5. Place a 10-inch dry skillet over medium heat, add 0.5 cup raw hulled sunflower seeds, and toast for 3 to 4 minutes, stirring often with a heatproof spatula, until the seeds smell nutty and show light golden spots.
  6. Transfer the toasted sunflower seeds to a plate in a single layer and cool for 5 minutes; the seeds should be crisp and no longer warm before they are added to the salad.
  7. In a large mixing bowl, whisk together 0.33 cup plain Greek yogurt, 0.25 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, the remaining 0.25 tsp kosher salt, and 0.25 tsp black pepper for about 30 seconds until smooth and glossy.
  8. Add the dried broccoli, 1 cup shredded sharp cheddar cheese, 0.5 cup chopped dried cranberries, and 0.33 cup finely diced red onion to the bowl with the dressing.
  9. Fold the salad with a large rubber spatula for 1 to 2 minutes until every broccoli piece is lightly coated and the cheese, cranberries, and onion are evenly distributed.
  10. Add the cooled toasted sunflower seeds and fold gently for 30 seconds so they stay crunchy and are mixed throughout the salad.
  11. Taste the salad with a clean spoon and adjust only if needed with a small pinch of salt or pepper; the finished salad should taste tangy, lightly sweet, and well seasoned.
  12. Cover the bowl and refrigerate the salad for at least 20 minutes before serving, or up to 1 day, until chilled and the broccoli has absorbed some dressing while remaining crisp.

Nutrition (per serving)

  • Calories: 244
  • Protein: 9 g
  • Fat: 17 g
  • Carbohydrates: 18 g
  • Fiber: 4 g
  • Sugar: 11 g
  • Sodium: 318 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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