Ingredients:

  • 4 cups fresh broccoli florets (about 400g)
  • 1/2 cup finely diced red onion (about 60g)
  • 1/2 cup dried cranberries (or raisins)
  • 1/4 cup raw or toasted sunflower seeds
  • 1/4 cup raw or toasted pumpkin seeds
  • 1/2 cup crispy bacon bits (optional)
  • 1 cup full-fat mayonnaise (240ml)
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions:

  1. Wash and thoroughly dry the broccoli. Cut the heads into very small, uniform, bite-sized florets.
  2. If desired, toast the sunflower and pumpkin seeds in a dry skillet over medium heat for 3–5 minutes until fragrant and lightly browned. Set aside to cool completely.
  3. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and pepper until the dressing is smooth and homogenous. Taste and adjust seasoning for tanginess.
  4. In a large mixing bowl, combine the prepared broccoli florets, diced red onion, dried cranberries, and cooled toasted seeds (and bacon bits, if using).
  5. Pour the dressing over the broccoli mixture. Gently fold everything together until all the broccoli is evenly coated. Be careful not to overmix or crush the florets.
  6. Cover the bowl tightly and refrigerate for a minimum of 1 hour, or ideally 2–3 hours, to allow the flavours to marry and the broccoli to slightly tenderize.
  7. Just before serving, give the salad a final gentle stir. If the dressing seems too thick, loosen it with a tablespoon of extra mayonnaise or a splash of water.