Ingredients:

• 8 cups of broccoli florets, cut into bite-sized pieces
• ⅓ cup diced red onion
• ½ cup dried cranberries
• ¼ cup sunflower seeds
• ½ cup smoked almonds, chopped

• 1 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoons granulated sugar
• Salt and black pepper, to taste

Instructions:

1. Prepare the Dressing:
   • In a medium bowl, whisk together all the dressing ingredients until well combined. Set aside.
2. Combine the Salad Ingredients:
   • In a large mixing bowl, combine the broccoli, red onion, cranberries, sunflower seeds, and smoked almonds.
3. Toss and Refrigerate:
   • Pour the prepared dressing over the broccoli mixture and toss to coat everything evenly.
   • Cover and refrigerate for at least 1 hour before serving to let the flavors meld together.

Notes:

• You can prepare this salad ahead of time; refrigerate it for anywhere from 1 hour to 24 hours before serving.
• Leftovers can be stored in the fridge for 4-5 days.
• Be sure to dry the broccoli thoroughly to prevent excess moisture from diluting the dressing.
• There's no need to cook the broccoli for this recipe.
• For a quicker option, you can substitute store-bought coleslaw dressing instead of making the homemade one.

Nutrition

Calories: 317 kcal | Carbohydrates: 17g | Protein: 6g | Fat: 26g | Saturated Fat: 4g
Cholesterol: 18mg | Sodium: 330mg | Potassium: 365mg | Fiber: 3g | Sugar: 10g
Vitamin A: 585 IU | Vitamin C: 81.7mg | Calcium: 50mg | Iron: 1mg