4 cups fresh broccoli florets, cut into bite-sized pieces
1/2 cup red onion, finely diced
1/2 cup dried cranberries
1/4 cup sunflower seeds or slivered almonds
1/2 cup crispy turkey bacon, crumbled
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
2 tablespoons honey or maple syrup
1/4 teaspoon black pepper
1/4 teaspoon salt
Instructions
Start by washing the broccoli thoroughly and drying it completely, as excess water will thin out the dressing. Cut the head into very small, bite-sized florets so they are easy to eat and can be fully coated in the sauce. Finely dice the red onion to ensure you get a little bit of that sharp flavor in every bite without it being overwhelming.
In a small mixing bowl, combine the mayonnaise, apple cider vinegar, honey, salt, and pepper. Use a whisk to blend everything until the dressing is smooth and creamy. Taste the mixture and adjust the sweetness or acidity to your liking, adding a touch more honey if you prefer a sweeter holiday side.
In a large salad bowl, toss together the broccoli florets, diced red onions, dried cranberries, and sunflower seeds. If you are using turkey bacon, fold it in now to distribute the smoky flavor throughout the bowl. Pour the prepared dressing over the top and use a large spoon to fold everything together until every piece of broccoli is well-coated.
While you can serve this immediately, the flavors truly come alive if the salad rests in the refrigerator for at least thirty minutes. This allows the onion to mellow slightly and the broccoli to soften just a bit while remaining crisp. Give it one final toss right before placing it on your Christmas table.
