Creamy Broccoli Cranberry and Pecan Salad.

Description

• Texture & Flavor: Loaded with crisp raw broccoli florets, sweet-tart dried cranberries, crunchy pecans, and sweet carrots, all coated in a rich, velvety, and tangy homemade dressing.

• Prep Time: 15 minutes

• Chilling Time: 1 hour (recommended for the best flavor infusion)

• Servings: 6

Ingredients

For the Salad:

• Broccoli: 2 large heads, cut into small, bite-sized florets

• Carrots: 1/2 cup, cut into small matchsticks (as seen in the vibrant mix)

• Dried Cranberries: 1/2 cup

• Pecans: 1/3 cup, roughly chopped (toasted for deeper flavor if preferred)

• Red Onion: 1/4 cup, finely diced or thinly sliced (optional, for a sharp bite)

For the Creamy Dressing:

• Mayonnaise: 1/2 to 3/4 cup (use full-fat for maximum creaminess)

• Sour Cream or Greek Yogurt: 1/4 cup (adds a pleasant tang and lightness)

• Apple Cider Vinegar: 1 to 2 tablespoons (balances the richness)

• Sugar or Honey: 1 to 2 tablespoons (adjust to taste for sweetness)

• Salt & Black Pepper: To taste

Instructions

1. Prep the Vegetables: Wash the broccoli thoroughly and cut it down into small, uniform bite-sized florets so every forkful is balanced. Peel and matchstick your carrots, and finely chop your red onion (if using).

2. Combine Salad Ingredients: In a large mixing bowl, toss together the chopped broccoli, carrots, dried cranberries, chopped pecans, and red onion until well mixed.

3. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, sugar (or honey), salt, and black pepper until completely smooth.

4. Dress the Salad: Pour the creamy dressing over the broccoli mixture. Toss thoroughly until all the vegetables and mix-ins are evenly coated.

5. Chill and Serve: Cover the bowl and refrigerate for at least 1 hour before serving. Tip: Letting it sit allows the broccoli to absorb the flavors and soften slightly while keeping its signature crunch.