Sweet and Crunchy Broccoli Salad

A bowl of crunchy broccoli salad with sweet dried cranberries.

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5 from 1 review

A sweet and crunchy broccoli salad that is perfect for holidays, potlucks, and BBQs.


Units Scale

For the dressing

  • 1/2 cup mayonnaise
  • 4 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

For the salad

  • 5 cups chopped broccoli florets (from 2 medium-sized heads)
  • 1/2 red onion, diced
  • 1/2 cup roasted sunflower seed kernels
  • 1/2 cup dried cranberries (craisins)


  1. Add all the dressing ingredients to a large mixing bowl. Then whisk them until a smooth dressing forms. 
  2. Add the broccoli, red onion, sunflower seeds, and dried cranberries to the bowl. Then, stir to coat everything with dressing. 
  3. It’s best if refrigerated for at least 30 minutes before serving.


Make it ahead: Make it up to 1 day ahead and refrigerate. The flavors improve after sitting. 

Make it vegan: Swap the mayonnaise with a vegan mayo substitute.

Optional add-ins