About the Recipe
Combining the crunch of fresh broccoli and sunflower seeds with the sweetness of dried cranberries and the savory richness of bacon bits, this dish strikes a perfect balance. It’s versatile enough to pair with any meal as a vibrant side. Easy to prepare and endlessly customizable, this salad is bound to become a go-to favorite for gatherings or simple dinners at home.
Note: The ingredient quantities listed are approximate. I’ve been cooking by ‘eyeballing’ for years, and this recipe has naturally evolved without precise measurements. I have done my best to estimate the correct amounts and ratios of ingredients for smaller portions, but feel free to adjust as needed. Everyone’s taste preferences vary, so you may want more or less of some ingredients. Feel free to play and make it your own! Enjoy.
Ingredients
4 cups Broccoli florets finely chopped
1 Small red Red Onion, finely diced
1/3 cup Sunflower Seeds
1/3 cup Dried Cranberries
1/2 cup Mayo (vegan option)
1/4 cup Bacon Bits (vegan option)
Preparation
Step 1 - Prep the Vegetables
Chop the broccoli florets into small, bite-sized pieces and dice the red onion finely. Place them in a large mixing bowl.
Step 2 - Add the Dry Ingredients
Add the sunflower seeds, dried cranberries, and bacon bits (vegan option) to the mixing bowl with the broccoli and onion.
Step 3 - Mix in the Mayo
Add mayonnaise (vegan option) to the bowl and mix until the ingredients are evenly coated. Adjust the amount of mayo to achieve your desired creaminess. Mix thoroughly to combine all flavors.